Chicken Laksa is a vibrant, spicy noodle soup that is a staple in Southeast Asian cuisine, particularly popular in Malaysia and Singapore. This rich and aromatic dish combines tender slices of chicken with rice noodles in a creamy coconut broth infused with a blend of herbs and spices such as lemongrass, galangal, and turmeric. Topped with fresh herbs, bean sprouts, and lime wedges, Chicken Laksa is a flavor-packed meal that offers a delightful combination of textures and flavors—spicy, savory, and slightly sweet. It’s perfect for anyone looking to explore the intricate tastes of Asian dishes or simply enjoy a comforting bowl of spicy noodle soup.
Ingredients:
For the Laksa Paste:
- 4 dried red chilies, soaked in hot water and drained
- 2 shallots, peeled
- 3 cloves garlic
- 1-inch piece of ginger, peeled
- 1-inch piece of galangal, peeled (or additional ginger)
- 2 stalks lemongrass, tough outer layers removed and roughly chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 6-8 macadamia nuts or candlenuts (optional)
For the Soup:
- 2 tablespoons vegetable oil
- 2 chicken breasts, thinly sliced
- 4 cups chicken stock
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce, or to taste
- 1 teaspoon sugar
- Salt to taste
- 200g rice noodles, cooked according to package instructions
- Bean sprouts, fresh cilantro, and lime wedges, for serving
Directions:
- Make the Laksa Paste:
- In a food processor or blender, combine the soaked chilies, shallots, garlic, ginger, galangal, lemongrass, turmeric, coriander, and nuts if using. Blend until it forms a smooth paste, adding a little water if necessary to help the blending process.
- Prepare the Soup:
- Heat the vegetable oil in a large pot over medium heat. Add the prepared laksa paste and fry for 2-3 minutes until fragrant.
- Add the sliced chicken to the pot and stir to coat with the paste. Cook for 2-3 minutes until the chicken starts to turn white.
- Pour in the chicken stock and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Stir in the coconut milk, fish sauce, sugar, and salt to taste. Simmer for another 5 minutes, or until the chicken is fully cooked.
- Assemble the Laksa:
- Divide the cooked rice noodles among bowls. Ladle the hot soup and chicken over the noodles.
- Top with bean sprouts, fresh cilantro, and a wedge of lime on the side.
- Serve:
- Serve Chicken Laksa hot, allowing each person to squeeze lime juice over their soup before eating to brighten the flavors.
Chicken Laksa is both nourishing and bursting with flavors, making it a comforting meal on a cold day or a delicious way to enjoy the essence of Southeast Asian cooking anytime.
