Chicken Laksa

Here is a hot and spicy noodle soup that is excellent as a one-dish meal.

Boneless chicken ,cut into strips500 grams
Ginger1 inch piece
Garlic3-4 cloves
Lemon grass stalk,chopped2 inch piece
Sesame oil (til oil)3 tablespoons
Chicken stock3 cups
Fresh red chillies,seeded and sliced2
Curry powder1 teaspoon
Snow peas100 grams
Saltto taste
Black pepper powderto taste
Lemon juice1 tablespoon
Coconut milk1/2 cup
Noodles,boiled1 cup
Spring onions,shredded2-3
Cucumber,sliced1 medium
Fresh coriander leaves,chopped1 tablespoon
Fresh mint leaves,chopped1 tablespoon

Grind the ginger, garlic, shallots and lemon grass to a paste.

Heat two tablespoons of sesame oil in a large frying pan or wok and cook the chicken over high heat until golden brown. Drain on absorbent paper.

In the same pan, heat the remaining oil; add the ground paste and sauté till fragrant. Add the chicken stock, red chilli slices and mix. Add the curry powder and snow peas, salt and pepper powder and mix again.

Stir in the lemon juice and coconut milk and bring to a boil. To serve, place boiled noodles in individual serving bowls and add the chicken, spring onions, cucumber, fresh coriander and mint.

Pour the hot soup over, fix half a lemon on the rim of the bowl and serve immediately.

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