Chicken Laksa Soup Food

CHICKEN LAKSA

Chicken laksa image

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

Provided by James Martin

Time 1h10m

Number Of Ingredients 15

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)

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

LAKSA NOODLE SOUP

Laksa Noodle Soup image

Recipe video above. This is a recipe for a real Malaysian restaurant quality laksa made by sprucing up store bought laksa paste! You can't just dump store bought laksa paste into coconut broth! The key is to freshen up the paste by sautéing it with garlic, ginger, chilli and lemongrass. Makes a world of difference! This makes 2 large bowls. Because large is the only way to go with Laksa!

Provided by Nagi | RecipeTin Eats

Categories Dinner Soup

Time 1h

Number Of Ingredients 26

Ingredients

2 cups (500 ml) chicken stock / broth
1 cup (250 ml) water
3 chicken drumsticks ((Note 1))
1 1/2 tbsp oil
2 garlic cloves (, minced)
2 cm / 4/5" piece of ginger (, finely grated)
1 lemongrass (, white part grated, (Note 2))
2 birds eye chillis (, finely chopped (Note 3))
1/2 cup (175g) laksa paste ((Note 4))
400g / 14 oz can coconut milk ((Note 5))
2 tsp fish sauce ((sub soy))
50g / 1.5 oz vermicelli noodles (, dried)
100g / 3.5oz hokkien noodles ((optional, Note 6))
80g / 2.5 oz bean sprouts
80g / 2.5 oz tofu puffs (, cut in half (Note 7))
1/2 tsp sugar (, white)
1 1/2 tsp soy sauce (, light or all purpose)
1/2 garlic clove (, minced)
1 1/2 tsp Laksa paste ((Note 4))
1 tbsp Sriracha sauce (, or other chilli sauce)
1 tbsp chilli paste from jar (, or more Sriracha)
1 tbsp vegetable oil ((any plain oil))
Fresh coriander / cilantro ((recommended))
Lime wedges ((recommended))
Crispy fried shallots (, optional (Note 8))
Finely sliced red chilli (, optional )

Steps:

Place Chicken Stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium high.
Cook for 25 minutes or until chicken flesh is falling off the bone and liquid reduces by about 1/3.
Discard skin, pull flesh off the bone and place in bowl, discard bone. Set broth aside.
Mix ingredients together in a small bowl. Set aside for 20 minutes.
Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. Cook for 1 minute.
Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
Add chicken stock, coconut milk, fish sauce and 2 tsp of Laksa Chilli Sauce. Place lid on and simmer on for 10 minutes.
Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Add tofu puffs. Leave on turned off stove with lid on for 5 minutes.
Prepare noodles per packet directions.
Divide noodles between 2 bowls. Top with shredded chicken.
Pour broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with Laksa Chilli Sauce on the side.

Nutrition Facts : ServingSize 582 g, Calories 780 kcal, Carbohydrate 36.8 g, Protein 18.9 g, Fat 62.9 g, SaturatedFat 37.9 g, TransFat 0.1 g, Cholesterol 35 mg, Sodium 2374 mg, Fiber 4.5 g, Sugar 6.1 g

LAKSA

Laksa image

Laksa is spicy, fragrant noodle soup found across Southeast Asia. Our recipe doesn't shy away from strong, authentic flavors while also being easy to make.

Provided by Sarah

Categories Noodle Soup

Time 1h10m

Number Of Ingredients 19

Ingredients

4 bone-in, skin-on chicken thighs
4 tablespoons vegetable oil ((divided))
1 clove garlic ((minced))
1 1/2 tablespoons ginger ((minced))
1 stalk lemongrass ((tough woody parts removed, minced))
2 Thai chilies ((minced))
1/2 cup laksa paste
1 tablespoon brown sugar
4 cups chicken stock
1 can coconut milk ((13.5 ounces/400 ml))
1 tablespoon fish sauce ((or to taste))
1 package soy puffs ((halved))
4 portions noodles ((Hokkien egg noodles, rice vermicelli, or fresh/dried wheat noodles))
1-3 limes ((for juicing, and additional lime wedges for serving))
3 large shallots ((thinly sliced))
1/4 cup all purpose flour
12 large shrimp
2 cups mung bean sprouts ((trimmed and cleaned))
1/2 cup fresh cilantro leaves

Steps:

Preheat your oven to 400 degrees F. Season the chicken thighs with salt and pepper (we used white pepper, but you can also use black pepper), and place on a baking sheet lined with parchment paper. Bake in the oven for 40 minutes. Remove from the oven and set aside.
While the chicken is cooking, heat 2 tablespoons vegetable oil in a large saucepan or medium pot over medium heat. Add the minced garlic and ginger and cook for 1 minute. Add the minced lemongrass and chilies, and cook for 3 minutes.
Add the laksa paste and brown sugar. Fry for another 3 minutes, letting all the flavors meld together. Add the chicken stock, coconut milk, and fish sauce. Bring to a boil. Add the soy puffs, cover, and allow to simmer for 10 minutes.
Meanwhile, rinse the noodles in warm water (for cooked hokkien noodles or rice vermicelli) or prepare according to package instructions (for fresh or dried wheat noodles). Distribute among four large noodle soup bowls.
Shred the cooked chicken and skin and distribute among the bowls. Pour any juices from the roasting pan into the broth. (You can even use a little bit of warm water to scrape any lingering tasty bits off the parchment paper).
Season the broth with lime juice and more fish sauce to taste, until your broth has reached your desired levels of saltiness/sourness. If you would rather not use fish sauce as your salting agent (it can be quite pungent to some palates), season with salt instead.
Meanwhile, toss the thinly sliced shallots in flour until they're lightly coated. In a cast iron pan, heat an additional 2 tablespoons oil. Fry the shallots until crispy and set aside.
Season the shrimp with salt and pepper and sear them in the same oil you used to cook the shallots, just until they're cooked through.
To assemble the laksa, pour the broth over the noodles and chicken, and add a couple pieces of soy puff to each. Top with the cooked shrimp, bean sprouts, cilantro, and fried shallots. Serve with extra lime wedges, and enjoy!

Nutrition Facts : Calories 979 kcal, Carbohydrate 86 g, Protein 53 g, Fat 59 g, SaturatedFat 35 g, Cholesterol 156 mg, Sodium 921 mg, Fiber 7 g, Sugar 17 g, ServingSize 1 serving

LAKSA SOUP - A MALAYSIAN COCONUT CURRY SOUP

Laksa Soup - A Malaysian Coconut Curry Soup image

Comforting Laksa Soup Recipe - A Malaysian-style coconut curry noodle soup, that can be made with chicken or shrimp and rice noodles with fresh bean spouts, lime and cilantro. Makes 10 1/2 cups broth

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories Main

Time 45m

Yield 8

Number Of Ingredients 27

Ingredients

3 tablespoons peanut oil or coconut oil
1 recipe for Laksa Paste (see notes below) - or sub 1-2 (7-ounce) jars of store-bought Laksa Paste - ( I like this brand- see notes)
6 cups chicken stock or broth
8 lime leaves
1 teaspoon salt, more to taste
1 tablespoon brown sugar or palm sugar
1 1/2 pounds raw chicken (breast or thigh meat) cut into thin, bite-sized pieces (or sub fish or crispy tofu)
1 pound raw large shrimp (raw, peeled, or sub firm fish, or more chicken or veggies )
2 x 13.5-ounce cans full-fat coconut milk. Do not use "lite" - and if you like an even richer broth, add a third can.
Juice from 1-2 limes
fish sauce to taste ( I use 1 tablespoon)
1 pound dry rice noodles (2 ounces per person) (or 1 1/2 - 2 lbs fresh rice noodles from the refrigerated section of the Asian market).
Garnishes: bean sprouts, lime wedges, cilantro, Vietnamese mint, scallions, sambal chili paste, fried shallots (available in jars at an Asian market)
OPTIONAL ADDITIONS or Substitutions: Fried tofu cubes, fish balls ( frozen), scallops or other firm fish, clams, mussels, and veggies like snow peas, mushrooms, carrots, bell pepper, chopped spinach or greens etc....
3-5 dried red chilies, ( 3 is medium spicy), soaked in hot water
2 tablespoons dried shrimp, soaked in hot water (available at Asian Markets) optional see notes
3-5 shallots (about 1 cup) roughly chopped
4 garlic cloves
3 tablespoons galanga - finely chopped
2 large lemongrass stocks - finely chopped (1/2 cup chopped) - feel free to use frozen chopped lemongrass at the Asian market.
2 teaspoons fresh turmeric (ground turmeric is OK, too)
6 candlenuts- optional (or substitute 12 soaked cashews, brazil nuts or macadamia nuts -soak in hot water 15 mins) AND you can leave the nuts out!
1 tablespoon shrimp paste (or shrimp sauce) optional
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
3 tablespoons peanut oil or coconut oil.

Steps:

Make the Laksa paste- see the notes below (or use store-bought laksa paste).
Cook rice noodles according to directions. Set aside. See notes for fresh noodles.
In a large heavy-bottom soup pot or dutch oven, heat 3 tablespoons oil over medium-high heat. Add all the homemade Laksa Paste (or the 7-ounce Jar), and saute, stirring constantly until it becomes very fragrant and deep in color about 2-3 minutes. (Turn stove fan on- it will smell strong- don't worry.). Add the chicken broth, scraping up all the brown bits. Add the lime leaves, salt and sugar and bring to a simmer.
Add chicken and simmer 4-5 minutes. Add shrimp, cook for 2-3 minutes, add coconut milk. Simmer until heated through. Do not boil this too long or you will lose the lovely sweetness from the coconut milk- just gently warm.
Add lime juice, starting with a 1 lime, and add more to taste. Add fish sauce to taste, adding a teaspoon at a time. The broth should taste rich and deep, and slightly salty (the noodles will mellow the salt out) and just a little limey. If it tastes, too "fishy" add more lime juice. Guests can squeeze more lime to taste. If you want more heat, add chili flakes or chili paste.
Divide the cooked rice noodles among bowls. Ladle flavorful soup over top of noodles. Top bowls with a handful of fresh bean sprouts, fresh cilantro and/or mint. Serve with chili sauce and lime wedges.
For rice noodles, calculate two ounces ( dry rice noodles ) per person.

Nutrition Facts : Calories 485 calories, Sugar 2.2 g, Sodium 1023.5 mg, Fat 20.3 g, SaturatedFat 12 g, TransFat 0 g, Carbohydrate 49.9 g, Fiber 0.9 g, Protein 25.1 g, Cholesterol 66.7 mg

CHICKEN LAKSA SOUP

Chicken Laksa Soup image

Make and share this Chicken Laksa Soup recipe from Food.com.

Provided by Tansy1308

Categories < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 cloves garlic, crushed
1 inch gingerroot, finely chopped
1 onion, chopped
1 carrot, chopped
1 tablespoon oil
1 1/2 cups cooked chicken (more or less)
3 cups chicken stock
1 (15 ounce) can tomatoes with juice
1 tablespoon sweet chili sauce
1/2 cup coconut milk
2 ounces thin noodles
chopped fresh coriander or parsley

Steps:

Saute garlic, ginger, onion and carrot in oil for a few minutes.
Add chicken, stock, tomatoes and chilli sauce.
Mash the tomatoes and simmer for 10 minutes.
Add noodles and continue to cook until noodles are ready.
Stir through coconut cream.
Serve with coriander or parsley sprinkled over.

Nutrition Facts : Calories 330.5, Fat 15.9, SaturatedFat 7.5, Cholesterol 56.7, Sodium 467.3, Carbohydrate 26.1, Fiber 2.5, Sugar 7.5, Protein 21.6

CHICKEN LAKSA

Chicken Laksa image

A good, spicy, filling soup. This is the only soup I can make that my family will accept as a meal - we love the Thai flavours of lime, coriander, fish sauce and coconut....mmm!

Provided by Fairy Nuff

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

200 g thin dried noodles
2 red chilies
4 garlic cloves
5 cm peeled and roughly chopped green ginger
1 teaspoon ground coriander
1/2 cup coriander root, stems and leaves
50 ml sesame oil
3 skinless chicken breasts
1 liter light coconut milk
3 cups chicken stock
50 ml fish sauce
1 lime, juice of
1/2 cup mint leaf
3 finely sliced green onions
1 cup fresh bean sprout
lime wedge

Steps:

Soak the noodles in boiling water for 5 minutes.
Drain and set aside.
Put chillies, garlic, ginger, coriander seeds, fresh coriander and oil into food processor and process to a coarse paste.
Slice the chicken breasts diagonally.
In a large saucepan over medium heat add the paste and fry for 1 minute, stir well.
Add coconut milk and stock.
Bring to boil, simmer gently for 10 minutes.
Add fish sauce and chicken and cook for 5 minutes.
Add lime juice.
Divide noodles between bowls and ladle soup over them.
Sprinkle with mint leaves, green onions,bean shoots and lime wedges.

Nutrition Facts : Calories 394.3, Fat 13.4, SaturatedFat 2.5, Cholesterol 107.1, Sodium 1121.1, Carbohydrate 33, Fiber 2.2, Sugar 4.7, Protein 34.5

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Carbohydrate 53.6g
Fat 30.7g

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CHICKEN LAKSA RECIPE - A FORK AND A PENCIL

Making this classic Southeast Asian spicy noodle soup at home is easy, and you can prep along the way. Cart 0. Recipes Newsletter ... Chicken laksa . For 2. 2 tablespoons laksa paste 400ml (14 fl oz) coconut milk 500ml (2 cups) chicken or vegetable stock 1 large chicken breast fillet, thickly sliced 1 tablespoon lime juice 1 tablespoon fish sauce 1 …
From aforkandapencil.com
5/5 (22)
Total Time 30 mins
Category Noodle Soup
Calories 180 per serving

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CHEF RECIPES | CHICKEN LAKSA SOUP - KENWOODWORLD

Add the curry paste and cook for another minute, before adding the coconut milk and chicken stock. Bring to a boil, then add the bashed lemongrass stalks, peanut butter, and the juice of one lime half. Simmer the Laksa for 15 minutes, before adding half of the egg noodles (keep the rest of the noodles for another recipe).
From kenwoodworld.com

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HOW TO MAKE LAKSA RECIPE - CHOWHOUND FOOD COMMUNITY

Below, Jenn shares a recipe for laksa, a popular soup you can find in Southeast Asia, often studded with thick wheat noodles, chicken, and seafood.Jenn takes inspiration from Indonesia for this recipe, calling for a mélange of aromatics to blitz together a homemade curry paste (think dried red chilies, ginger, lemongrass, curry powder, and cumin).
From chowhound.com

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CHICKEN LAKSA - ANNABEL LANGBEIN – RECIPES

Chicken Laksa. A good laksa is all about achieving the perfect balance of spicy, sweet, sour and salty flavours. Prep Time . 15 mins. Cook Time. 15 mins. Serves. 6. Quick & Easy. Gluten Free. Dairy Free. Asian $ Dinner. Kids. Soup. Found in "Essential Volume One: Best-Ever Meals for Busy Lives" Add book to cart. Shop other products. Ingredients. LAKSA. 300 g dried rice stick …
From langbein.com

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THAI LAKSA SOUP | SHEMINS

Heat the olive oil in a large wok over a medium heat. Season the chicken with salt and pepper, to taste. Add the chicken and cook until golden, about 2-3 minutes, then set aside. Add the garlic, pak choi, onion and chillies if using. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in Shemin’s Thai Red Curry Paste until ...
From shemins.com

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CHICKEN LAKSA SOUP - NUTWORKS

1.To make the laksa paste, place the dried chillies in a small heatproof bowl. Cover with boiling water and set aside for 15 minutes to soften. Drain and coarsely chop. Place in the bowl of a food processor with the onion, ginger, garlic, lemongrass, nuts, mint, shrimp paste, paprika, turmeric, coriander, cumin, cinnamon and fennel and process until finely chopped and well combined.
From nutworks.com.au

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CHICKEN LAKSA SOUP - PRET A MANGER

Chicken Laksa Soup. Inspired by the Malaysian classic, this is a creamy coconut soup, packed with British chicken, rice noodles, red pepper and sliced red chilli. (Bones may remain) 291 Kcal. Contains: Soya, Mustard. Ingredients and Allergens. Allergens are displayed in bold below. Important allergen information. We're proud to freshly prepare our food in our shop kitchens …
From pret.co.uk

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CHICKEN LAKSA RECIPE - CAMPBELLS AUSTRALIA

STEP 1 Soak noodles in boiling water. After 2-3 minutes separate with a fork and drain. STEP 2 In a medium saucepan, combine coconut milk and Campbell’s Real Stock Malaysian Laksa Base; bring to the boil. Add chicken and simmer for 3-5 minutes or until chicken is cooked through. STEP 3 Divide the noodles among serving bowls, ladle soup into bowls.. STEP 4 Top with …
From campbellsanz.com

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CHICKEN LAKSA SOUP RECIPE - FOOD NEWS

For the laksa spice paste, put the chillies into a food processor with the remaining ingredients and blend to a smooth paste. Set aside. Cut the tofu into 2.4x1cm pieces and fry in oil till crisp drain well on kitchen paper. Laksa is a spicy noodle soup, and this easy chicken laksa recipe is well worth making. It originates from the Peranakan culture, which is a blend of Malay and …
From foodnewsnews.com

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CHICKEN LAKSA SOUP RECIPES

Chicken Laksa 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. Ingredients; 1 medium chicken , jointed into pieces and skinned : 1 tbsp coriander seed: 3cm piece ginger , …
From tfrecipes.com

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CHICKEN LAKSA SOUP | MIRACLE NOODLE CANADA

We love a good soup, especially one with flavors from ginger, coconut, lime, and chiles! Check out what @cleaneating360 on Instagram came up with! You can choose to add our keto-friendly noodles into the soup or serve for dipping on the side as shown here. Chicken Laksa Soup with Shirataki Noodles for DippingINGREDIENTS:1 package of Miracle Noodle Angel Hair2 garlic …
From ca.miraclenoodle.com

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SLOW-COOKER CHICKEN LAKSA NOODLE SOUP RECIPE

Noodles Recipes Slow-Cooker Chicken Laksa Noodle Soup Recipe. Bethany Ashton 1 day ago. 0 6 3 minutes read. Slow-Cooker Chicken Laksa Noodle Soup Recipe. If you’re craving a bowl of hot, hearty chicken laksa soup, you can cook it in the slow cooker. This delicious recipe is the perfect winter dinner. It’s easy to prepare and tastes amazing. This slow cooker recipe comes …
From datingvem.com

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CHICKEN LAKSA SOUP - MIRACLE NOODLE

3. Add coconut milk and chicken stock. Bring it to a boil and simmer for 10 minutes. 4. Add chicken and fish sauce. Bring it back to a boil and simmer again for 5 minutes. 5. In the meantime, drain, rinse and boil Miracle Noodle in a boiling pot of water for 5 minutes. Drain and place in a bowl ready for dipping in the Laksa soup.
From miraclenoodle.com

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