CHICKEN LAKSA
A tangy soup with a combination of noodles and vegetables.
Preparation Time :2 minutes
Cooking Time :20 minutes
Servings :4
Ingredients
- Boneless chicken, cut into thin strips 500 grams
- Ginger, peeled 1 inch piece
- Garlic, peeled 3-4 cloves
- Shallots, peeled 4
- Lemon grass 2 blades
- Sesame oil (til oil) 3 tablespoons
- Chicken stock 3 cups
- Red chillies, seeded 2
- Curry powder 1 teaspoon
- Snow peas, trimmed 100 grams
- Salt to taste
- Black pepper powder to taste
- Lemon juice 1 tablespoon
- Coconut milk 1/2 cup
- Noodles, boiled 1 cup
- Spring onions, shredded 2-3
- Cucumber, sliced with skin 1 medium
- Fresh coriander leaves, chopped 1 tablespoon
- Fresh mint leaves, chopped 1 tablespoon
- Lemons, halved 2
Method
Grind 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. Drain on absorbent paper. In the same pan heat the remaining oil, add the ground paste and sauté. Add chicken stock, red chilli slices and mix. Add curry powder and snow peas. Add salt and pepper powder and mix. Add lemon juice and coconut milk to the soup and bring to a boil. To serve take boiled noodles in serving bowls, add chicken, spring onions, cucumber, coriander and mint leaves. Pour hot soup into the prepared bowls, place half a lemon on the rim and serve immediately.
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