Sarwak Laksa Soup

🧂 Ingredients

• 2 chicken breasts
• 800 ml coconut milk
• 200 g rice noodles
• 750 ml chicken stock
• 2 tsp salt
• 2 tsp palm sugar
• 2 tbsp oil
• 2 lemongrass
• 1 tbsp grated ginger
• 2 tbsp grated galangal
• 5 red chillis
• 1 handful coriander
• 1 tsp ground turmeric
• 1 lime – zested & juiced
• 1 tbsp fish sauce
• 6 cashew nuts
• 3 cloves garlic
• 2 shallots
• 50 ml oil
• Red chilli
• Mint
• Coriander
• Beansprouts
• Spring onion

Instructions

• 1 Make paste by blending all ingredients together
• 2 Season chicken, pan fry for 2 minutes per side and add 1/3 cup of water. Cover
  and simmer for 12-14minutes. It may need a couple minutes longer if you have
  larger breasts
• 3 Once cooked – remove, allow to cool slightly and shred using 2 forks
• 4 Put noodles on to cook
• 5 Cook off paste in oil for 2-3 minutes
• 6 Add stock, sugar & salt and simmer for 2 minutes
• 7 Add coconut milk and simmer for a further 2 minutes
• 8 Add shredded chicken to the soup and serve
• 9 Place noodles in bowl and pour laksa over
• 10 Garnish with beansprouts, mint & coriander leaves, sliced chilli & spring onion
  and a wedge of lime

Nutrition Info