Description
A rich and fragrant laksa noodle soup, packed with flavors from coconut milk, spices, and fresh ingredients.
Ingredients
Scale
- 1 tbsp oil
- 3 cloves minced garlic
- 2 tsp ginger paste
- 1 tsp lemongrass paste
- 1 finely chopped red chilli
- 1 tsp fish sauce
- 200 g (7oz) laksa paste (see notes on brands)
- 400 ml (14 oz) jar full fat coconut milk
- 300 ml (10 fl oz) chicken stock
- 1 small cooked rotisserie chicken (meat taken off and shredded (about 480g/1lb))
- 300 g (10 oz) cooked fresh vermicelli noodles (see notes if using dried)
- 200 g (7 oz) fresh beansprouts
- 1 tbsp fresh lime juice (to taste)
- fresh coriander (cilantro)
- fresh lime wedges
- chilli crisp in chilli oil
- crispy onions
Instructions
- Heat the oil in a wok over a medium heat.
- Add the garlic, ginger, lemongrass paste, chilli and fish sauce and fry, stirring constantly for 2 minutes.
- Stir in the laksa paste and fry for a further 2-3 minutes until bubbling and fragrant.
- Add the coconut milk and chicken stock. Stir together, turn up the heat and bring to the boil.
- Add the shredded chicken, cooked noodles, beansprouts and lime juice.
- Cook for 3-4 minutes, keeping everything moving around the wok, until the chicken, noodles and beansprouts are hot.
- Turn off the heat and use a set of tongs to divide the chicken, noodles and beansprouts between four bowls.
- Serve the laksa topped with fresh coriander, lime wedges, chilli crisp and crispy fried onions.
Notes
- If using dried vermicelli noodles, prepare according to package instructions before adding to the soup.
- Different brands of laksa paste can vary in flavor; adjust according to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stovetop
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg