Chicken Laksa Noodle Soup

Chicken Laksa Noodle Soup is a beautiful combination of flavours and textures. The soup is made from chicken stock and coconut milk with lemongrass and ginger/garlic pastes packing a delicious warmth. Serve as a main dish and soup course. I like to cook the chicken separately and then add to the bowl at the end. Adding a few vegetable gives the soup body and textures.

Chicken Laksa Noodle Soup

I love chicken, soup and noodles so this dish is perfect for me. Its full of texture and flavour.

4.79 from 83 votes

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Course: Main Dish, Soup

Cuisine: Asian, Chinese, Malaysian

Keyword: Chicken, Noodles, Soup, Stock, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 People

Calories: 859kcal

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Ingredients

 

MetricImperial

• 4 medium chicken breasts
• 6 large scallions spring onions thinly slice
• 2 medium carrots peel/slice
• 200 g sweetcorn
• 50 g green beans sliced
• 3 tsp lemongrass paste
• 3 tbsp ginger and garlic paste
• 1 ½ tsp ground turmeric
• 400 ml coconut milk
• 500 ml chicken stock
• 1 tbsp vegetable oil
• 300 g noodles
• 10 g basil thinly sliced
• 2 large limes 1 juiced/1 wedges
• salt to taste
• pepper to taste

Instructions

• Place a frying pan on a high heat and add a little oil.
• Season the chicken breasts with salt and pepper and add to the frying pan. Fry until the chicken is cooked through and turned slightly brown about 5 – 8 minutes per side. When cooked place to one side and keep hot.
  4 medium chicken breasts, salt, pepper
• Place a large deep sided pan over a medium heat and add the vegetable oil.
  1 tbsp vegetable oil
• Once hot, add the scallions/spring onions and stir for 2 minutes. Add the turmeric, lemongrass paste, red chilli and ginger and garlic paste and cook for about 1 minute stirring constantly until the spices become fragrant.
  6 large scallions, 3 tsp lemongrass paste, 1 ½ tsp ground turmeric, 3 tbsp ginger and garlic paste
• Add the coconut milk and the chicken stock and stir well to combine.
  400 ml coconut milk, 500 ml chicken stock
• Add the sliced green beans, sweetcorn and carrot.
  2 medium carrots, 200 g sweetcorn, 50 g green beans
• Stir everything together and bring to a boil, cover with a lid and then reduce to a simmer for 5 minutes.
• Add the noodles and simmer for a further 3 minutes until the noodles are cooked.
  300 g noodles
• Ladle the soup into warmed bowls adding a sliced chicken breast on each.
• Serve with lime cut into wedges and sliced basil leaves.
  2 large limes, 10 g basil

Nutrition

Calories: 859kcal | Carbohydrates: 84g | Protein: 66g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 148mg | Sodium: 490mg | Potassium: 1744mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5907IU | Vitamin C: 27mg | Calcium: 108mg | Iron: 7mg