Chicken Laksa with Rice Vermicelli Noodles
- Spicy
- Asian
- Low Calorie
- Meat
- Chicken
Laksa is a soul-warming, spicy noodle soup originating from the Peranakan culture—a delightful fusion of Chinese and Malay cuisines. The dish beautifully marries chicken and beansprouts in a rich, flavorful broth, offering a comforting meal as the seasons change.
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1
step
Prepare the rice vermicelli by soaking it in boiling water until soft, typically around 3-5 minutes, then drain and rinse under cold water to prevent sticking. Set aside.
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2
step
In a large pot, heat the olive oil over medium heat. Add the finely chopped ginger, garlic, and lemongrass, sauteing until fragrant, about 1-2 minutes.
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3
step
Add the Thai red curry paste to the pot and stir for another minute to blend the flavors. Pour in the chicken stock and coconut milk, bringing the mixture to a simmer.
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4
step
Add the chicken breast slices to the simmering broth and cook until the chicken is fully cooked, about 5-7 minutes.
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5
step
Stir in the julienned snow peas and cook for an additional 2-3 minutes until they are just tender but still crisp.
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6
step
Season the laksa with fish sauce, brown sugar, and freshly squeezed lime juice to taste. Adjust the seasoning, adding more curry paste or lime juice if needed.
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7
step
Add the cooked rice vermicelli and half of the beansprouts to the pot, stirring well to combine and heat through.
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8
step
Serve the laksa hot, garnished with the remaining beansprouts and thinly sliced fresh red chillies.
Pantry Ingredients
Reviews
Melodee Peters
Maybe a boiled egg to go with the laksa. Enjoyed the taste and easy to make.