Laksa Noodle Soup Recipes

CHICKEN LAKSA

Use lighter rice noodles in this fragrant Malaysian soup with spiced chicken, coconut broth, coriander and mint

Provided by James Martin

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 15

Chicken laksa image

Steps:

Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.
Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.
Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.
Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.

Nutrition Facts : Calories 424 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.5 milligram of sodium

Ingredients

1 medium chicken , jointed into pieces and skinned
1 tbsp coriander seed
3cm piece ginger , sliced
2 lemongrass stalks, crushed
zest and juice 1 lime
2 tbsp fish sauce
1 tbsp low-salt soy sauce
200ml light coconut milk
3 garlic cloves , sliced
3 red chillies , deseeded and sliced
handful coriander , chopped (leaves and stalks kept separate)
bunch spring onions , sliced
300g cooked rice noodle
handful mint leaves, chopped
1 tbsp sesame oil (optional)

MALAYSIAN NOODLE SOUP (LAKSA)

From a cooking class handout, the original recipe was developed by John Ash. The recipe author suggests using a ready made laksa paste by Reuben Solomon as a shortcut.

Provided by Brookelynne26

Categories Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 24

Malaysian Noodle Soup (Laksa) image

Steps:

Make the Paste: Add all ingredients except coconut milk to a blender and process for a minute or two or until very smooth. Add mixture to a small saucepan and cook over moderate heat for 4 - 5 minutes, stirring constantly. Should be very fragrant. Stir in coconut milk and cook for 2- 3 minutes more. Store covered in the refrigerator for up to 1 week or frozen for up to 3 months.
Make the Soup: Cut chicken in half lengthwise. Cut on the diagonal into 1/8 inch thick slices. In a medium bowl combine soy sauce and rice wine or sake. Add chicken and toss to coat. Marinate for up to 30 minutes.
Heat coconut milk and chicken broth in a large saucepan over medium high heat. Whisk in laksa paste. Add squash and simmer until tender, about 5 minutes.
Meanwhile, in a wok or skillet, heat oil over high. Add chicken and stir fry until just cooked through. Transfer chicken to a plate.
Divide zucchini and noodles between warm bowls and top with chicken. Tatste broth and season with lime juice, salt, and pepper to taste. Ladle hot broth into bowls and garnish with sliced cilantro and scallions.

Nutrition Facts : Calories 681.1, Fat 50, SaturatedFat 31.3, Cholesterol 43.9, Sodium 1294.8, Carbohydrate 36.2, Fiber 3.8, Sugar 4.7, Protein 27.1

Ingredients

2 tablespoons chili garlic sauce (or to taste, Lee Kum Kee is a good brand)
1/3 cup chopped shallot
1/3 cup chopped and toasted macadamia nuts (or use blanched almonds)
1/4 cup peeled and finely chopped ginger
2 tablespoons coriander seeds, crushed
2 tablespoons fish sauce (nam pla)
juice and zest from 2 lime
2 teaspoons sugar
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil
1/2 cup unsweetened coconut milk, well stirred
1 lb boneless skinless chicken breast
2 tablespoons soy sauce
2 tablespoons rice wine or 2 tablespoons sake
3 1/2 cups unsweetened coconut milk, well stirred
3 cups chicken broth
1 cup laksa paste
2 cups diced butternut squash
2 tablespoons vegetable oil
2 zucchini, trimmed and julienned
4 ounces rice vermicelli, cooked
fresh lime juice
salt and pepper
cilantro and scallion (to garnish)

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