Quick Chicken Laksa Soup
Soups • Malaysian
Description
Quick Chicken Laksa Soup
Ingredients
- "Petelinka Thigh Fillet" 4 pieces
- Chinese Five Spice 1 teaspoon
- Honey 1 tablespoon
- Toasted Sesame 1 tablespoon
- Mild Chili Spice 2 pieces
- Bouillon cube 1 piece
- Butternut Squash 20 oz
- Garlic 2 cloves
- Ginger 0 oz
- Turmeric 1 teaspoon
- Scallions 0 oz
- Peanut Butter 1 teaspoon
- Banana Leaves 4 pieces
- Cilantro 0 oz
- Sesame Oil 1 tablespoon
- Soy Sauce 1 tablespoon
- Fish Oil 1 tablespoon
- Rice Noodles 10 oz
- Asparagus 20 oz
- Coconut Milk 15 fl oz
- Lime 3 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Place the chicken on a large sheet of parchment paper, sprinkle with salt, black pepper, and five-spice powder.
Step 2
Wrap the chicken in the paper, then roll it out with a rolling pin to a thickness of 1.5 cm. Place on a hot grill pan, turning every 3-4 minutes until the meat is well browned and cooked through.
Step 3
Pour about 800 ml of boiling water into a large pot and dissolve the broth cube in it.
Step 4
Peel the butternut squash and grate it on a coarse grater. Add it to the boiling broth.
Step 5
Peel the garlic and ginger. Transfer to a food processor and add the garlic, ginger, 1 chili pepper, turmeric, chopped green onion, peanut butter, lime leaves, cilantro stems (leave the leaves), sesame oil, soy sauce, and fish sauce. Blend into a paste, then add to the broth. Also add the noodles.
Step 6
Break the asparagus and cut it in half. Add to the soup, pour in the coconut milk, and once it boils, taste and season with soy sauce and lime juice, then turn off the heat.
Step 7
Drizzle the grilled chicken with honey, squeeze the juice from 1 lime, and sprinkle with sesame seeds.
Step 8
Serve the chicken alongside a bowl of soup, garnished with cilantro leaves and slices of fresh chili pepper.
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