Chicken Noodle Laksa

This Laksa soup is a perfect mid week lunch or dinner. It is light, yet creamy, mild but full of warmth and has that perfect balance of delicious asian fusion flavours. 

foodoppi chicken noodle soup

What You'll Need

 

1 chicken fillet

½ tin sweet corn

2 spring onions

1 cloves garlic

1 tbsp fish sauce + 2 tbsp soy sauce

1 tin coconut milk (full/lowfat)

100g  soba noodles

1 tbsp green/red curry paste / tom yum paste

1 red pepper

Optional : Handful spiralised courgette & carrot

1 chicken stock cube

Equipment

Saucepan

Chopping Board

Knife

Wooden Spatula

Grater

Scissors

How to Do It

Slurp - tactic Soup Making !

  1. 1Prepare some vegetables : Wash and spiralise the carrot and courgette.
    Chop the spring onions with a scissors, Grate the garlic.
    Remove the kernels of corn from the cob or open and drain the tin of sweet corn.
    Deseed and finely slice the red pepper.
  2. 2Cut the chicken into very thin strips.
  3. 3Heat 1 tbsp oil in a saucepan.
    Fry the spring onion, garlic, sweet corn and chicken for3 - 4 mins.
  4. 4Stir in the curry/tom yam paste.
    Add in the stock cube, fish sauce and soy sauce and allow to simmer for 10 minutes.
  5. 5Then add in the noodles (and spiralised carrot) and cook for a further 5 minutes.
  6. 6Finally add in the coconut milk ( and spiralised courgette ) and simmer for 5 minutes.
    Serve – garnish with some fresh coriander and thin slices of sweet red pepper or chilli ,

Noodle Masterclass

  • Soba are the healthiest as they have more fibre, protein and Vitamin B that the other varieties.  They are thin and flat and are considered a very ‘old skool’ Japanese noodle. In most cases they are unfortunately not gluten free though. They have a nutty flavour and are perfect for ramen and laksa soups.
  • Udon are the most fun. they are thick and dense and chewy and make the most slurp-tactic sounds of all. They have a very mild and neutral taste.
  • Ramen are what we call pot noodle  –  steer clear if you can !! Use fine egg noodles instead.
  • Rice Noodles are made from rice flour. They vary in thickness and are translucent. This thinest rice noodles are called vermicelli. These are great in pad thai or a cold noodle salad.
  • Egg Noodle are what we have grown up with and are the most common. The have egg in them obviously and have a thickness about them. These are better for stir-fries not soups really.

Top Tips

  • Don’t ever freeze the noodles in the laksa or soup. They never reheat wel. Freeze them desperately and then add them into the broth when warm.
  • Try not to over cook noodles. Add them into the soup at the last minute and turn off the heat. The residual (leftover) heat will cook them through.

 

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