Singapore Chicken Laksa with Vegetables

Name: Singapore Chicken Laksa with Vegetables
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 200 gms boneless chicken strips; 2 cups chicken stock; 2 tbsp oil; 3 garlic cloves minced; 1 inch ginger grated; 1 carrot sliced into strips; 7-8 beans sliced; 150 gms fine noodles; For the Laksa chilli sauce:; 5-6 cashewnuts; 1 small onion chopped; 3 cloved garlic; 1 inch ginger chopped; 1 tbsp vinegar; 1 cup thick coconut milk; 1 tbsp vegetable oil for the paste; 1 tbsp coriander stalk; 2 tbsp Laksa curry paste; 2 tsp Siracha sauce; As needed salt; 1/4 tsp sugar or to taste; For garnishing:; 1 tbsp fresh coriander chopped finely; 2 dry red chillies finely chopped; 1 onion fried crispy; 2-3 lemon wedges; 1 tbsp lemon juice; 2-3 kaffir lime leaves; 1 tbsp coriander chopped finely

Kumkum Chatterjee @cook_12055532

#brf
#SouthEastAsianBreakfast
Laksa is a spicy coconut noodles soup popular in Southeast Asia. Singapore Laksa is one of the most flavourful, rich , but a healthy, delicious soup and can be made within few minutes. It consists of different types of noodles, most commonly thick rice noodles ,with toppings of chicken, prawns or fish along with tofu or mixed vegetables of choice.The base curry which makes the dish flavourful is a thick coconut milk and some spices which makes this dish rich and spicy. This easy Laksa recipe is made with store bought Laksa paste which is one of the main ingredients in this recipe.This Laksa paste is made from garlic,galangal or ginger, lemongrass, red chillies,dried shrimp and ground spices. It has a great flavor and also makes it easier to make this dish.Loaded with classic toppings and herbs this Laksa soup tastes delicious. Serve this steaming hot one pot meal in breakfast, lunch or dinner and relish.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

3 servings

200 gmsboneless chicken strips
2 cupschicken stock
2 tbspoil
3garlic cloves minced
1 inchginger grated
1carrot sliced into strips
7-8beans sliced
150 gmsfine noodles
For the Laksa chilli sauce:
5-6cashewnuts
1small onion chopped
3cloved garlic
1 inchginger chopped
1 tbspvinegar
1 cupthick coconut milk
1 tbspvegetable oil for the paste
1 tbspcoriander stalk
2 tbspLaksa curry paste
2 tspSiracha sauce
As neededsalt
1/4 tspsugar or to taste
For garnishing:
1 tbspfresh coriander chopped finely
2dry red chillies finely chopped
1onion fried crispy
2-3lemon wedges
1 tbsplemon juice
2-3kaffir lime leaves
1 tbspcoriander chopped finely

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Steps

45 minutes

1

Make a paste of chopped onion, garlic cloves, ginger,turmeric, Kashmiri Red Chilli Powder,coriander stalks and cashewnuts along with vinegar.Set asde.
2

Place the chicken in a saucepan with 2 cups water and 1/4 tsp salt and cook chicken till done.Strain the stock and set aside.Boil the noodles in water with 1/2 tsp salt till cooked and strain it.Set aside.Heat oil in a wok and fry the onion till crispy. Set aside.
3

In the remaining oil stir fry chopped carrot and beans with pinch of salt.Set aside.Add 1 tsp more oil.Heat it and add minced garlic and ginger till aromatic.Cut chicken into bite sized pieces and toss in oil.Add the blended curry paste, Laksa paste, Sriracha sauce, salt and sugar to taste. Fry and add the chicken stock and boil.Finally add the coconut milk and boil till creamy and done.
4

Finally divide the boiled noodles in individual bowls and ladle the finished soup over the noodles Laksa should be a balance of spicy, sweet,creamy, sour and salty.Top with lemon juice, fried onion, chilli flakes, some boiled noodles, lemon wedges, kaffir lime leaves and chopped cilantro. Serve hot a healthy one pot breakfast bowl or any meal of choice and relish.