Chicken Laksa Recipe with step by step pictures. This is a malaysian soup which contains lots of ingredients. It is prepared with thai red curry paste.
Chicken Laksa
Chicken laksa is a coconut milk and curry soup which is very popular in Thailand and many places. Each places have their own version of laksa. This is a Thai version made with Thai red curry paste. I made it my way and it tasted so delicious.
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Thai Sweet Chilli and Garlic Sauce
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Ingredients for Chicken Laksa
- Oil - 1 tbsp
- Ginger - 1 tbsp finely chopped
- Garlic - 1 tbsp finely chopped
- Thai Red Curry Paste - 3 tbsp
- Spring Onion White - from 2 onions
- Capsicum / Bell Peppers - ½ sliced thinly
- Cooked Chicken - 2 cups shredded
- Thick Coconut Milk - 2 cups
- Vegetable Stock - 3 cups
- Bean Sprouts a handful (Recipe here)
- Rice Vermicelli as needed
- Mint Leaves as needed
- Lemon Juice to taste
- Salt to taste
- Sugar - 1 tsp
- Spring Onion Green - from 2 onions
For Thai Red curry paste:
- Onion- ½ sliced
- Shallots / Sambar onion - ½ cup
- Dry red chilli - 6
- Ginger - 3 cm piece
- Garlic - 10 cloves
- Coriander seeds - 1 tblspn
- Cumin seeds / Jeerakam -1 tsp
- Coriander stems - ½ cup
- Kaffir lime skin / Narthangai - 3 peels
- Lemon Grass - 2 chopped
- Salt -1 tsp
- Oil - 3 tblspn
- Water as required
Hope you will give this a try and let me know how it turns out for you..
How to Make Chicken Laksa
- Grind the ingredients together for red curry paste till smooth and set aside.
- Start by cooking rice vermicelli...Cook vermicelli as per package directions, mine needs to be soaked in hot water for 5 to 8 mins.
- Cook and drain it, set aside.
- Heat oil in a pan. add in ginger and garlic and saute till golden.
- Add in red curry paste and saute for a good couple of mins so it is cooked.
- Now add in spring onion white part and saute for a min.
- Now add in capsicum and saute for a min. Add in cooked chicken and toss well.
- Add in coconut milk, salt, sugar and stock. Bring it to a boil.
- Add in bean sprouts and mix well. Now the soup is done.
- Now take a serving bowl, fill with rice vermicelli, mint leaves and soup. Squeeze some lemon juice and serve.
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Chicken Laksa Recipe
Chicken Laksa Recipe with step by step pictures. This is a malaysian soup which contains lots of ingredients. It is prepared with thai red curry paste.
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Servings: 4 servings
Ingredients
- Oil - 1 tblspn
- Ginger - 1 tblspn finely chopped
- Garlic - 1 tblspn finely chopped
- Thai Red Curry Paste - 3 tblspn
- Spring Onion White - from 2 onions
- Capsicum / Bell Peppers - ½ sliced thinly
- Cooked Chicken - 2 cups shredded
- Thick Coconut Milk - 2 cups
- Vegetable Stock - 3 cups
- Bean Sprouts a handful Recipe here
- Rice Vermicelli as needed
- Mint Leaves as needed
- Lemon Juice to taste
- Salt to taste
- Sugar - 1 tsp
- Spring Onion Green - from 2 onions
- For Thai Red curry paste:
- Onion- ½ sliced
- Shallots / Sambar onion - ½ cup
- Dry red chilli - 6
- Ginger - 3 cm piece
- Garlic - 10 cloves
- Coriander seeds - 1 tblspn
- Cumin seeds / Jeerakam -1 tsp
- Coriander stems - ½ cup
- Kaffir lime skin / Narthangai - 3 peels
- Lemon Grass - 2 chopped
- Salt -1 tsp
- Oil - 3 tblspn
- Water as required
Instructions
- Grind the ingredients together for red curry paste till smooth and set aside.
- Start by cooking rice vermicelli...Cook vermicelli as per package directions, mine needs to be soaked in hot water for 5 to 8 mins.
- Cook and drain it, set aside.
- Heat oil in a pan. add in ginger and garlic and saute till golden.
- Add in red curry paste and saute for a good couple of mins so it is cooked.
- Now add in spring onion white part and saute for a min.
- Now add in capsicum and saute for a min. Add in cooked chicken and toss well.
- Add in coconut milk, salt, sugar and stock. Bring it to a boil.
- Add in bean sprouts and mix well. Now the soup is done.
- Now take a serving bowl, fill with rice vermicelli, mint leaves and soup. Squeeze some lemon juice and serve.
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| peel the skin of kaffir lime, we call it as narthangai in tamil |
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| Your ingredients for red curry paste |
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| Take it in a blender and make it to a smooth paste by adding water and oil |
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| First take your rice vermicelli |
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| soak it in hot water |
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| you have to cook it as per package directions |
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| make sure it is cooked |
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| drain and set aside |
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| Take your ingredients |
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| heat oil in a pan |
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| add in ginger and garlic |
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| Saute for a min |
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| add in thai red curry paste |
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| add a good amount in |
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| mix well |
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| cook till oil separates |
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| add in spring onion white part |
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| add in capsicum |
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| toss well |
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| add in cooked chicken |
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| toss well |
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| add in coconut milk |
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| mix well |
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| season with salt and sugar |
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| add in chicken stock |
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| mix well |
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| add in bean sprouts |
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| and spring onion green part |
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| mix well |
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| For serving, take rice vermicelli in a bowl |
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| top with fresh mint leaves |
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| spoon the laksa soup |
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| squeeze some lemon juice |
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| Serve |
Viji
Hi Aarthi,
Your recipes are always so tasty. I've tried many of them like Red Chicken curry, butter chicken etc. but haven't posted the comments. I did tried the above recipe and turned out so good as usual.
One doubt:
Isn't Kafir Lime called as "Kolumichai" in tamil? Also, I think narthangai is called as "Citron or Bitter Orange".
Aarthi
Glad you tried and liked it. both are same.