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.
Recipe Creator
JustCook Team
JustCook Team Recipes
Nutrition Per Serving
- Calories 623
- Carbs 45.8g
- Fat 32.3g
- Fibre 5.5g
- Protein 38.6g
- Sugar 11g
-
step 1
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.
-
step 2
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.
-
step 3
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.
-
step 4
Add the chicken breast slices to the simmering broth and cook until the chicken is fully cooked, about 5-7 minutes.
-
step 5
Stir in the julienned snow peas and cook for an additional 2-3 minutes until they are just tender but still crisp.
-
step 6
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.
-
step 7
Add the cooked rice vermicelli and half of the beansprouts to the pot, stirring well to combine and heat through.
-
step 8
Serve the laksa hot, garnished with the remaining beansprouts and thinly sliced fresh red chillies.
Pantry Ingredients
Reviews
Maybe a boiled egg to go with the laksa. Enjoyed the taste and easy to make.