Source: Adapted from “The Organic Seasonal Cookbook”
Chicken Laksa soup is a lovely delightful soup that will warm you from the inside out. The delicious coconut based soup originates from Malaysia, with a strong Thai influence noted in the taste. Using just a few dollops of Laksa paste, (which is above all, a hot chili based paste with all the perfect spices) brings a nice amount of warmth and spice. Lemon grass is a common thread throughout this delicious dish. Coconut, chicken, noodles and the paste are the main players here. However, if you’re a creative in the kitchen and you have a craving with limited ingredients, you do what you can. For my version of this chicken coconut soup, you’ll notice I did quite a bit of substituting. None the less, it turned out delicious and wonderful. Next task for me, is to locate the deliciously spicy laksa paste.
What is Chicken Laksa?
Laksa is a spicy noodle soup popular in Asian cuisine. Laksa gained it’s original popularity in Malaysia which then took off in Thai cooking. This dish is called laksa due to the spicy paste that is used. It’s a distinctive taste that originates from Asian cuisine. Traditionally, laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish. I however did not have rice noodles, and instead used my ramen noodles. Just as good though. Anything with noodles, coconut milk and loaded flavor and spices, it’s a dish I would never pass on.
- 3 3/4 cups coconut milk canned
- 3/4 cup chicken stock
- 2 – 3 TBS laksa paste
- 3 medium chicken breasts skinless, boneless, sliced
- 9 oz cherry tomatoes halved
- 9 oz sugar snap peas diagonally halved
- 7 oz dried rice noodles
- 1 bunch cilantro fresh and coarsely chopped
- 1 can coconut milk
- 3/4 cup beef stock
- 2-3 TBS tomato paste
- 1 medium carrots shredded
- 5 each Crimini mushrooms
- 2 sticks celery chopped
- 2 cloves garlic crushed
- 200 gr noodles dried instant asian
- Pour the coconut milk and stock into a saucepan and stir in the laksa paste. Add the chicken strips and simmer for 10-15 minutes over gentle heat, or until the chicken is cooked through.
- Stir in the tomatoes, sugar snap peas, and noodles. Simmer for an additional 2-3 minutes. Stir in the cilantro and serve immediately.
- I did not have chicken stock, laksa paste, chicken, tomatoes or snap peas. Nor did I have rice noodles and cilantro.
- This is what I had: Coconut milk, beef stock, tomato paste, beef roast, carrots, mushrooms, celery and fresh garlic. I poured the milk and stock in the sauce pan and added a bit of tomato paste. I cut the beef I had and put it in the liquid mixture and began to let it cook for 10-15 minutes or so.
- I cut 5 crimini mushrooms, 2 celery stocks, and shredded 1 carrot. Tossed it all in, along with dried instant asian noodles and let it cook for about 5 min. Crushed in some fresh garlic and served the dish. It was a hit! Enjoy.