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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