Chicken Laksa
You can never have too many beverage recipes, so give Chicken Laksan a try. For $3.39 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 652 calories, 20g of protein, and 30g of fat. This recipe serves 5. This recipe from Food Republic requires arbol chiles, fresh cilantro leaves, canned coconut milk, and shrimp paste. 547 people have made this recipe and would make it again. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. Overall, this recipe earns an amazing spoonacular score of 88%. If you like this recipe, take a look at these similar recipes: Siamese Laksa (Laksa Lemak), Chicken Laksa, and Chicken noodle laksa.
Servings: 5
Preparation duration: 25 minutes
Cooking duration: 60 minutes
Ingredients:
5 to 8 dried arbol chiles, stemmed
1 tablespoon black peppercorns
1 can (13.5 oz.) coconut milk
Sambal oelek chili paste
1 cinnamon stick
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1/3 cup fresh cilantro leaves, torn
1/3 cup fresh mint leaves, torn into smaller pieces
1/4 teaspoon ground tumeric
3 teaspoons kosher salt
2 lemongrass stalks
lime wedges
1 quart reduced-sodium chicken broth
8 ounces mung beans, rinsed
8 ounces wide rice noodles
3 large shallots , thinly sliced
1 teaspoon shrimp paste*
2 teaspoons sugar
3 tablespoons vegetable oil
1 lb. boned, skinned chicken thighs, cubed
Equipment:
pot
bowl
ladle
Cooking instruction summary:
For the sambal oelek chili paste: Grind coriander, peppercorns, cumin seeds, fennel seeds, cloves, turmeric and chiles coarsely in a spicegrinder; set aside. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small,heavy frying pan. For the laksa: Heat oil in a large pot over medium heat. Add chicken, shrimp paste, shallots, and reserved groundspices and cook, stirring constantly, until fragrant, 2 minutes. Pour in coconut milk, broth, sugar, and salt; add cinnamon stick and lemongrass. Bring to a boil, thensimmer, covered, 20 minutes. Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl.Add noodles to pot and cook until firm, 4 minutes. Drain; rinse well. Divide sprouts and noodles among bowls. Ladle in soup (remove cinnamon and lemongrass) and topwith mint and cilantro. Serve with limes and sambal. *Find shrimp paste in the Asian-foods aisle of a well-stocked grocery store or at an Asian market.
Step by step:
For the sambal oelek chili paste Grind coriander, peppercorns, cumin seeds, fennel seeds, cloves, turmeric and chiles coarsely in a spicegrinder; set aside. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small,heavy frying pan. For the laksa
1. Heat oil in a large pot over medium heat.
2. Add chicken, shrimp paste, shallots, and reserved groundspices and cook, stirring constantly, until fragrant, 2 minutes.
3. Pour in coconut milk, broth, sugar, and salt; add cinnamon stick and lemongrass. Bring to a boil, thensimmer, covered, 20 minutes. Boil bean sprouts in a large pot of boiling water until softened, 2 minutes.
4. Transfer sprouts to a bowl.
5. Add noodles to pot and cook until firm, 4 minutes.
6. Drain; rinse well. Divide sprouts and noodles among bowls. Ladle in soup (remove cinnamon and lemongrass) and topwith mint and cilantro.
7. Serve with limes and sambal. *Find shrimp paste in the Asian-foods aisle of a well-stocked grocery store or at an Asian market.
Nutrition Information:
covered percent of daily need
