Chicken Laksa
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 594.3
- Total Fat: 33.0 g
- Cholesterol: 73.8 mg
- Sodium: 746.9 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 1.1 g
- Protein: 40.7 g
View full nutritional breakdown of Chicken Laksa calories by ingredient
Introduction
This is a spicy and warming Laksa soup, with chicken as the main meat. You can easily substitute barbecued pork, prawns, tofu, or anything you like. This is a spicy and warming Laksa soup, with chicken as the main meat. You can easily substitute barbecued pork, prawns, tofu, or anything you like.Number of Servings: 4
Ingredients
-
2 x Chicken breast fillets
1 x tbs Peanut oil
125g (1/2 cup) Home -made laksa paste (see recipe)
2 x 280ml cans coconut milk
750ml (3 cups) chicken stock
A pinch of salt
500g Hokkien noodles (or noodles of your choice)
100g Bean sprouts
2/3 loosely packed fresh Vietnamese mint leaves (garnish)
2 tbs fried shallots (garnish)
Directions
Now I like to fry my chicken a little instead of poaching it. So it's really up to you how you do your chicken, but once it is done place it to one side …
Once your chicken is cooked and put aside heat some oil in a wok over a medium-high heat. Add laksa paste and cook , stirring occasionally for about 2 mins or until you can really start to smell that real laksa fragrance, stir in coconut milk and stock and bring to boil, Reduce heat to medium-low and simmer, uncovered for 5-10 mins.
Add chicken and cook, stirring for 2 minutes or until hot.
As this is happening using the same heatproof bowl as before (providing its big enough) place your noodles and cover with boiling water, put aside for 2-5 mins to soften. Drain and serve out to bowls, throw in a few bean sprouts (and tofu if you choose) and then start serving out that laksa.
Add some mint leaves, dried and fresh shallots and serve up…..Maybe a bit of chilli depending on your tastes and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BLACKHAWK451.
Once your chicken is cooked and put aside heat some oil in a wok over a medium-high heat. Add laksa paste and cook , stirring occasionally for about 2 mins or until you can really start to smell that real laksa fragrance, stir in coconut milk and stock and bring to boil, Reduce heat to medium-low and simmer, uncovered for 5-10 mins.
Add chicken and cook, stirring for 2 minutes or until hot.
As this is happening using the same heatproof bowl as before (providing its big enough) place your noodles and cover with boiling water, put aside for 2-5 mins to soften. Drain and serve out to bowls, throw in a few bean sprouts (and tofu if you choose) and then start serving out that laksa.
Add some mint leaves, dried and fresh shallots and serve up…..Maybe a bit of chilli depending on your tastes and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BLACKHAWK451.