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PrintCHICKEN LAKSA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Grind the ginger, garlic, shallots and lemon grass to a paste.
- Heat two tablespoons of sesame oil in a large frying pan and cook the chicken over high heat until golden brown. Drain on absorbent paper.
- In the same pan, heat the remaining oil; add the ground paste and sauté till fragrant. Add the chicken stock, red chilli slices and mix.
- Add the curry powder and snow peas, salt and pepper powder and mix again.
- Stir in the lemon juice and coconut milk and bring to a boil.
- To serve, place boiled noodles in individual serving bowls and add the chicken, spring onions, cucumber, fresh coriander and mint.
- Pour the hot soup over and serve immediately.
INGREDIENTS
- 500 grams Boneless chicken, cut into strips
- 1 inch piece Ginger
- 4 Garlic cloves
- 4 Shallots
- 2 inch piece Lemon grass stalk, chopped
- 3 tablespoons Sesame oil
- 600 ml Chicken stock
- 2 Fresh red chillies, seeded and sliced
- 1 teaspoon Curry powder
- 100 grams Snow peas
- Salt to taste
- Black pepper powder to taste
- 1 tablespoon Lemon juice
- 100 ml Coconut milk
- 200 grams Noodles, boiled
- 2-3 Spring onions, shredded
- 1 medium Cucumber, sliced
- 1 tablespoon Fresh coriander leaves, chopped
- 1 tablespoon Fresh mint leaves, chopped
- 2 Lemon, halved
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