How to Make South East Asian Chicken Laksa Asian Cooking Recipe Cuisine

Indonesia, Malaysia, South East Asia Chicken Laksa

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 1/2 tbsp peanut oil

7 oz skinless, boneless chicken thigh meat sliced into strips

2 tsp chili paste

3 cloves garlic, minced 

2-inch fresh ginger, peeled and finely grated

1 tsp ground coriander

1/2 tsp turmeric

1 tsp dark brown sugar

grated zest of 1 lemon

1/4 cup lemon juice

1 tbsp fish sauce

6 cups chicken stock

2 cups coconut milk

8 oz fresh egg noodles

8 oz deep-fried tofu

5 oz bean sprouts, trimmed

1 small cucumber, sliced and quartered

3 spring onions, sliced

1/2 cup fresh cilantro sprigs


lime wedges



Directions:

In a large saucepan over medium-high heat, heat oil. Add chicken strips and cook, turning frequently, until slightly brown, about 4 minutes. Add chili paste, garlic, ginger, coriander, turmeric, brown sugar and lemon zest and cook, stirring, until spices are aromatic, 3-4 minutes.

Add lemon juice, fish sauce, chicken stock and coconut milk. Increase heat to high and bring mixture to steady shimmer. Reduce heat to medium-low and simmer for 15 minutes.

Meanwhile, bring a large sauce of water to a boil and add noodles. Cook until noodles are tender, 5-7 minutes, then drain and rinse noodles under very hot water.


Place noodles in individual bowls and ladle soup over top. Top with tofu, bean sprouts, cucumber, spring onions and cilantro and serve immediately. Serve with lime wedges.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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