Full of flavour and served with crispy fried noodles, this spicy chicken soup is a Laksa with a difference.
Partially cook the Laksa noodles in boiling water for 4 minutes. Drain, pat dry and place on a plate (do not place on absorbent paper as noodles will stick).
Heat peanut oil in a wok until hot. Divide noodles into three portions and cook in batches until browned and crisp. Remove from oil and drain on absorbent paper. Reserve 1 tablespoon of oil in wok, allowing remaining oil to cool before discarding.
Stir 1 tablespoon of Laksa Paste through the chicken and mix well. Reheat wok containing 1 tablespoon of reserved peanut oil and cook chicken for 3-4 minutes until cooked through and lightly browned. Remove chicken and keep warm.
Stir remaining paste, coconut milk, stock, fish sauce and sugar in wok. Bring to the boil.
Place cabbage in serving bowls, top with bean sprouts, spring onions and coriander. Ladle hot Laksa soup over the cabbage and top with cooked chicken. Add a squeeze of lime and top with crispy noodles.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Garnish with freshly cut chilli. Take care when chopping chilli, we recommend using food handling gloves to avoid irritation to skin.
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