Malaysian Noodle Soup (Laksa)

May 27, 2023May 27, 20230 13
Malaysian Noodle Soup (Laksa) with Chicken and Butternut Squash
in Soup

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons chili garlic sauce ( or to taste , Lee Kum Kee is a good brand )
1/3 cup chopped shallot
1/3 cup chopped and toasted macadamia nuts ( or use blanched almonds )
1/4 cup peeled and finely chopped ginger
2 tablespoons coriander seeds , crushed
2 tablespoons fish sauce ( nam pla )
juice and zest from 2 lime
2 teaspoons sugar
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil
1/2 cup unsweetened coconut milk , well stirred
1 lb boneless skinless chicken breast
2 tablespoons soy sauce
2 tablespoons rice wine or 2 tablespoons sake
3 1/2 cups unsweetened coconut milk , well stirred
3 cups chicken broth
1 cup laksa paste
2 cups diced butternut squash
2 tablespoons vegetable oil
2 zucchini , trimmed and julienned
4 ounces rice vermicelli , cooked
fresh lime juice
salt and pepper
cilantro and scallion ( to garnish )

Nutrision Information

Servings Per Recipe
4
Calories
548
Sugar
9g
Fat
30g
Laksa is a spicy noodle soup that originated in Malaysia and is also found in Singapore and Indonesia. The dish is a fusion of Chinese and Malay cuisines and is known for its bold flavors and creamy texture. The soup is made with a fragrant laksa paste, coconut milk, and a variety of ingredients such as tofu, shrimp, chicken, fish, and vegetables. Laksa is typically served with noodles, such as rice or egg noodles, and garnished with fresh herbs and lime. It is a popular street food and can be found in hawker centers and restaurants throughout Southeast Asia.

Instructions

1.In a blender, combine chili garlic sauce, shallot, macadamia nuts, ginger, coriander seeds, fish sauce, lime zest and juice, sugar, vegetable oil, sesame oil, and 1/2 cup of coconut milk. Blend until smooth.
2.Cut chicken breast into bite-sized chunks and marinate in soy sauce and rice wine.
3.In a large pot, combine remaining coconut milk, chicken broth, and laksa paste. Bring to a simmer over medium heat and add marinated chicken and butternut squash. Cook for 10-12 minutes, or until chicken and squash are tender.
4.In a separate pan, heat 2 tablespoons of vegetable oil and stir fry the zucchini until slightly tender.
5.Serve hot soup over cooked rice vermicelli and top with stir-fried zucchini, fresh lime juice, salt, pepper, cilantro, and scallions.

PROS

A hearty soup filled with flavorful spices, tender chicken, and nutritious butternut squash.
This dish is perfect for cold days and can be customized with additional vegetables such as mushrooms, bell peppers, or bean sprouts.
Laksa paste can be found in most Asian grocery stores or made from scratch for a more authentic taste.

CONS

Laksa can be high in calories and fat, especially with the addition of coconut milk and nuts.
To make the dish healthier, opt for low-fat coconut milk or substitute with almond milk.
The laksa paste can also be spicy, so adjust the amount according to your taste preferences.

HEALTH & BENEFITS

This dish is a great source of protein from chicken and healthy carbs from butternut squash. The spices used in the recipe, such as ginger and coriander, have anti-inflammatory and antioxidant properties that may benefit overall health. Zucchini is a good source of vitamin C and fiber, which aids in digestion and supports a healthy immune system.

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