This spicy noodle soup is an everyday dish in many parts of Southeast Asia. Sold in carts, make-shift shops in every nook and corner of the city, there are several versions of the dish available. One can also make it sweet, spicy and salty according to one’s liking and can choose between meat, prawns, fish or chicken. The beauty of the dish is that it can be made any which way you want to. Here the chef adds to its nutritional value by adding to it lot of greens.
Laksa soup with chicken breast, egg noodles & Asian green
Ingredients
Chicken breast with bone and skin (cleaned) 4 no
Egg noodles (blanched) 200 gms
Asparagus (trimmed and blanched and tie with spring onion) 4 bundle (4 pieces each)
Pok choy (trimmed and blanched) 2 head (1/2 for each)
Cooking oil 2 tbs
Light soya sauce 2 tbs
Laksa paste 4 tbs
Garlic chopped 1 tbs
Coconut cream 480 ml (1 can)
Salt to taste
White pepper powder to taste
Chicken stock 200 ml
Method
Marinate chicken breast with salt, pepper, soya sauce and oil. Keep in fridge for half an hour. Make laksa soup by mixing paste along with coconut cream and chicken stock, consistency should be like thin soup. Grill chicken breast and cook it until fully done.
Toss noodles and green vegetable garlic in separate pan.
To assemble
Pour one ladle soup in 4 hot bowls, then place tossed egg noodle in middle of the plates. Arrange chicken breasts on top of noodles with green on side as shown in picture. Serve hot.
