Chicken laksa soup

Posted by adm On March - 5 - 2012

How to cook Chicken laksa soup


  • 3 cups (750ml) chicken strain
  • 400ml can coconut milk
  • 125ml can coconut drub
  • 4 kaffir lime leaves
  • 2 (some 400g) chicken breast fillets, thinly sliced
  • 100g mung bean vermicelli noodles (cellophane or glass noodles)
  • 1 tbs palm clams
  • 2 tbs lime succus
  • 2 cups (110g) bean sprouts
  • 1/2 cup coriander leaves
  • 1/2 cup Vietnamese mint leaves
  • Sambal oelek and lime wedges, to dish
  • Laksa spread

  • 2 dried chillies
  • 1/2 brown onion, finely sliced
  • 2cm piece pep, raw, finely shredded
  • 1 clove, finely sliced
  • 1 lemongrass straw, white part sole, finely shredded
  • 1/4 cup (45g) candle or macadamia cracked, coarsely shredded
  • 1/4 cup Vietnamese mint leaves
  • 2 tsp shrimp spread
  • 2 tsp sweet pimiento
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground finocchio

How to:

  • To make the laksa spread, place the dried chillies in a small heatproof bowlful. Cover with boiling water and set aside for 15 minutes to moderate. Drain and coarsely hack. Place in the bowl of a food processor with the onion, peppiness, ail, lemongrass, cracked, flock, shrimp spread, pimento, turmeric, coriander, cumin, cinnamon and fennel and process until finely chopped and well combined.

  • Heat a large saucepan over high warmth. Add the laksa paste and make, stirring, for 1-2 minutes or until redolent. Add the chicken strain, coconut milk and cream and 3 of the kaffir lime leaves and bring to the roil. Reduce heat to medium-low and add the volaille. Cook for 5 minutes or until chicken is cooked through. Add the sugar and lime juice and stir to commingle.

  • Place the noodles in a large heatproof bowl and cover with boiling weewee. Set aside for 5 minutes to soaking. Drain wellspring.

  • Finely shred the remaining lime riff. Divide the noodles among serving bowls. Ladle over the soup and volaille. Top with bean sprouts, coriander, mint and kaffir lime leaf. Serve immediately with sambal oelek and linden wedges.

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