Sarwak Laksa Soup
simple shredded chicken laksa
Servings 4 people
Calories 987kcal
Equipment
- Chef Knives
- Chopping board
- mini food processor
- frying pan with lid
- measuring/weighing utensils
- Large pot/saucepan
Ingredients
- 2 chicken breasts
- 800 ml coconut milk
- 200 g rice noodles
- 750 ml chicken stock
- 2 tsp salt
- 2 tsp palm sugar
- 2 tbsp oil
Laksa Paste
- 2 lemongrass
- 1 tbsp grated ginger
- 2 tbsp grated galangal
- 5 red chillis
- 1 handful coriander
- 1 tsp ground turmeric
- 1 lime – zested & juiced
- 1 tbsp fish sauce
- 6 cashew nuts
- 3 cloves garlic
- 2 shallots
- 50 ml oil
Garnish
- Red chilli
- Mint
- Coriander
- Beansprouts
- Spring onion
Instructions
- Make paste by blending all ingredients together
- Season chicken, pan fry for 2 minutes per side and add 1/3 cup of water. Cover and simmer for 12-14minutes. It may need a couple minutes longer if you have larger breasts
- Once cooked – remove, allow to cool slightly and shred using 2 forks
- Put noodles on to cook
- Cook off paste in oil for 2-3 minutes
- Add stock, sugar & salt and simmer for 2 minutes
- Add coconut milk and simmer for a further 2 minutes
- Add shredded chicken to the soup and serve
To Serve
- Place noodles in bowl and pour laksa over
- Garnish with beansprouts, mint & coriander leaves, sliced chilli & spring onion and a wedge of lime
Notes
Tips/Tricks
- Laksa paste can be made in advance and will keep for 2-3 days in the fridge
- I used 5 cayenne chillis for medium-level spice
- The shredded chicken keeps for 3-4 days in the fridge and is great for the kid's school lunch/sandwiches
Nutrition
Calories: 987kcal | Carbohydrates: 66g | Protein: 37g | Fat: 67g | Saturated Fat: 39g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 2069mg | Potassium: 1354mg | Fiber: 2g | Sugar: 9g | Vitamin A: 610IU | Vitamin C: 87mg | Calcium: 78mg | Iron: 9mg