Chicken Laksa. The quick version of the hot and spicy Thai chicken noodle soup. Preparation Time : 6-10 minutes Cooking time : 16-20 minutes Servings : 4 INGREDIENTS: Boneless chicken 500 grams cut into thin strips. Noodles boiled1 cup. Ginger 1 inch piece. Garlic 3-4 cloves. Shallots 4 Fresh red chillies 2 Roasted peanuts 2 tablespoons. Lemon grass stalk chopped2 inch Oil 2 tablespoons. Curry powder 1 1/2 teaspoons. Chicken stock 3 cups. Salt to taste. Red chilli powder 1 teaspoon. Cucumber with skin 1 medium. Coconut milk 1/2 cup. Lemon, 1 halved Bean sprouts 1/4 cup. Fresh mint leaves a few. METHOD: Step 1: Roughly chop ginger, garlic, shallots, fresh red chillies and put into a mixer jar. Add peanuts and lemongrass and grind with a little water. Step 2: Heat oil in a non stick wok, add chicken and sauté for 2-3 minutes. Put boiled noodles in a serving bowl and heat in a microwave oven. Step 3: Add the ground paste to the chicken in the pan along with curry powder and mix well. Add chicken stock, salt, red chilli powder and mix. Diagonally slice cucumber. Step 4: Add coconut milk to the pan and mix well. Let it just come to a boil and pour the chicken gravy over the noodles. Squeeze the juice of ½ a lemon and sprinkle on top. Step 5: Top with cucumber slices and bean sprouts. Garnish with fresh mint leaves and a halved lemon and serve hot.
Posted on: Sat, 27 Sep 2014 01:52:59 +0000
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