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CHICKEN LAKSA

This delicious Malaysian soup makes a great starter.

  • 5.0 Star
    rating
  • Timer Prep 10 min
    Cook 10 min
  • Chart 621.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Thinly slice the chicken breasts. Finely slice the shallots.

Method

  1. 1 Heat the paste in a large pan. Add the shallots and chicken. Cook for 2-3 minutes to seal the chicken.
  2. 2 Add the coconut milk and chicken stock. Simmer gently for 10 minutes, until the chicken is cooked, adding the beansprouts in the last minute to heat through. Whilst you wait for the chicken to cook, move on to the next step.
  3. 3 Meanwhile, put the noodles in a bowl, cover with boiling water and leave for 5 minutes.
  4. 4 Drain, divide the noodles between 4 bowls, then ladle over the soup and scatter with a few coriander leaves to serve.

3 Reviews

  • Gemma

    Super easy and delicious

  • Lilly

    Absolutely delicious, made this for dinner for me and my other half. He loved it! Very easy to do and full of flavour for this cold months.

  • Tcook

    A winner in our house! Had to make my own paste as unfortunately my m&s did not have it. Will look forward to this being even easier when I can get hold of it!

  • Average per serving
  • Calories 621.0kCal
  • Fat34.3g
  • Saturated16.5g
  • Salt3.9g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg