Laksa chicken soup with rice noodles recipe
Laksa is a Southeast Asian noodle soup popular in Malaysia, Indonesia and Singapore. Our chicken version features tender shreds of meat and a spicy, layered broth made with garlic, ginger, chilli, soy, lime and lots of other aromats in a coconut milk base. Try it instead of your classic Friday night takeaway, we just know you're going to love it.
See method- Serves 4
- Cooking time 20-25 minutes
- 455 calories / serving
Ingredients
- 150g dried rice noodles, soaked in boiling water for 10 minutes
- 25ml sesame oil
- 400ml light coconut milk
- 400ml light chicken stock
- 2 red chillies, de-seeded and roughly chopped
- 4 cloves garlic
- 2 inch piece of fresh ginger, peeled
- 3 shallots, roughly chopped
- 1 tsp turmeric
- 25ml sunflower oil
- a few coriander stalks
- 2 large skinless chicken breasts, diced
- 75g beansprouts, blanched
- 2tbsp fish sauce
- 2 tbsp light soy sauce
- 1 tsp caster sugar
- juice of 1/2 lime
Each serving contains
- Energy
- 1905kJ 455.0kcal
- Fat
- 21g
- Saturates
- 8g
- Salt
- 2.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 36.7gProtein 28.6gFibre 1.4g
Method
- Blitz together the sunflower oil, chilli, garlic, ginger, shallots, turmeric and coriander stalks in a food processor until you have a paste. Scrape into a large saucepan set over a moderate heat and stir-fry for 1-2 minutes until fragrant.
- Add the coconut milk, chicken stock and lime juice and stir well to combine. Bring to the boil, then reduce to a gentle simmer.
- Add the chicken to the saucepan along with the fish sauce, sugar and soy sauce and simmer for 5-6 minutes until cooked through with no pink showing. Blanch the beansprouts for at least 15 seconds in boiling water and allow to cool. Then add them to the broth.
- Drain the noodles and toss in the sesame oil. Divide the noodles evenly between 4 metal soup bowls. Spoon the broth on top and garnish with coriander leaves before serving.
- See more Soup recipes
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
