Soups · Asian

Laksa

Name: Laksa
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Chicken breast; 200 g Rice noodles; 800 ml Coconut milk; 500 ml Chicken broth; 3 łyżka Red curry paste; 3 szt Garlic (cloves); 20 g Fresh ginger; 2 łyżka Fish sauce; 1 szt Lime; 1 łyżeczka Brown sugar; 2 łyżka Rapeseed oil; 150 g Mung bean sprouts; 1 szt Fresh coriander (bunch); 1 szt Chili pepper

Time

25'

Diff.

easy

Kcal

580

/ serving

Servings

Gather 14 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 07

Prep ingredients

400 g

3 szt

20 g

Slice chicken breast (400 g) into strips about 1 cm thick. Peel and finely chop garlic (cloves) (3 szt) and fresh ginger (20 g).

Step 02 of 07

Fry the curry paste

2 łyżka

3 łyżka

3 szt

20 g

Heat rapeseed oil (2 łyżka) in a large pot over medium heat. Add garlic (cloves) (3 szt), fresh ginger (20 g) and red curry paste (3 łyżka). Fry for 2 minutes, stirring.

Tip

Frying curry paste releases the aromatic oils from the spices — skip this and the soup will taste flat.

Step 03 of 07

Add liquids

800 ml

500 ml

Pour in coconut milk (800 ml) and chicken broth (500 ml). Stir thoroughly to dissolve the curry paste. Bring to a gentle simmer.

Step 04 of 07

Cook the chicken

400 g

Add chicken breast (400 g) to the soup. Simmer on low heat for 10 minutes, until the meat is cooked through.

Tip

Do not boil hard — coconut milk can split.

Step 05 of 07

Prepare noodles

200 g

In a separate pot, boil water. Pour boiling water over rice noodles (200 g) and let sit for 5 minutes until soft. Drain.

Tip

Cook rice noodles separately — in the soup they would absorb too much liquid and turn gluey.

Step 06 of 07

Season the soup

2 łyżka

1 łyżeczka

1 szt

Add fish sauce (2 łyżka), brown sugar (1 łyżeczka) and juice from half a lime (1 szt). Stir and taste. The soup should be salty, slightly sweet and tangy at the same time.

Step 07 of 07

Serve

200 g

150 g

1 szt

Divide rice noodles (200 g) between four bowls. Pour hot soup over them. Top with mung bean sprouts (150 g), chopped fresh coriander (bunch) (1 szt) and sliced chili pepper (1 szt). Serve with a lime (1 szt) wedge.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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