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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 492.2
  • Total Fat: 29.9 g
  • Cholesterol: 115.0 mg
  • Sodium: 594.6 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 46.1 g

View full nutritional breakdown of Spicy lime and chicken Laksa calories by ingredient
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Spicy lime and chicken Laksa

Submitted by: THRIFTINGSPAZ

Introduction

A malaysian and singaporean soup with noodles. Use a light coconut milk and plenty of fresh cilantro. feel free to replace the chicken with tofu to make it vegetarian. A malaysian and singaporean soup with noodles. Use a light coconut milk and plenty of fresh cilantro. feel free to replace the chicken with tofu to make it vegetarian.
Number of Servings: 4

Ingredients

    2 thai chile peppers coarsely chopped
    3 cloves of garlic
    2 Teaspoons ground tumeric
    2 teaspoons ground cumin
    1 teaspoon ground coriander
    1 bunch of cilantro both leaves and tender stems
    1/4 cup of lemongrass sliced finely
    1 tablespoon vegetable oil
    5 boneless skinless chicken breasts
    2 cups gluten free chicken broth
    4 kaffir lime leaves ripped up
    1.5 tablespoons brown sugar
    1 (14 ounce) can of light coconut milk
    4 baby bok choy, trimmed, quartered, and roughly chopped
    1 (6 ounce) package of rice vermicelli noodles soaked in warm water for about 20 minutes
    1.5 cups of bean sprouts
    1/2 seedless cucumber, quartered lengthwise and thinly sliced
    2 tablespoons of chopped mint
    2 tablespoons of cilantro
    1 lime cut into wedges

Directions

Place shrimp sauce, chile peppers, garlic, turmeric, cumin, coriander, cilantro and lemongrass into a food processor or blender and combine thoroughly until a thin paste is formed. Set aside.

Heat a large pot over medium high heat, add oil and heat until hot but not smoking. Add chicken in batches and cook, stirring frequently, until browned on all sides. Remove chicken and set aside. Add lemongrass mixture to pot and cook, stirring frequently, until aromatic and starting to brown, 2 to 3 minutes.

Stir in broth, kaffir lime leaves, chicken and brown sugar. Bring to a simmer and stir in coconut milk. Simmer gently for 7 to 10 minutes or until chicken is cooked through. Stir in bok choy and cook until lightly wilted, a few minutes longer.

To serve, drain rice noodles and divide them among bowls. Ladle hot soup over noodles and garnish each bowl with bean sprouts, snap peas, cucumbers, mint and cilantro. Serve with wedges of lime on the side.

Number of Servings: 4

Recipe submitted by SparkPeople user THRIFTINGSPAZ.






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