Chicken Laksa soup is wholesome meal on its own. This soup is packed with flavors and taste. I personally love to prepare this soup in bulk and freeze...its easy to thaw reheat and top it on hot noodles this is one of those very simple an easy to prepare freezer meal recipe.
Thai curry paste is available at all supermarkets we can use either red or green thai curry paste for this recipe.
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If your visiting Shangrila, Bengaluru. They have the best laksa on the menu sure do give it a try...Click taken at Shangrila, B-cafe Bengaluru.
1 Onion Sliced
2 Chilies Slit
1 Tbsp Ginger and garlic paste
2 Sprigs fresh Basil, Mint and Coriander
1 Packet Egg or Wheat Noodles Cooked
100 Grams Chicken Breast Cubed and Washed
2 Tbsp Store bought Thai Red or Green Curry Paste
100 ML Coconut milk
1 Tbsp Butter
Salt if needed
3 Cups Water or Chicken broth
For Garnish Veggies of your choice Julienne Carrots, Lime and Sprouts...
To prepare veg laksa we can use tofu, carrots and corn for the same recipe also make sure you read the ingredients on the store bought thai curry paste sometimes it contains fish sauce and fish...
Method: Heat a wok on medium flame with butter. Once the butter starts to melt add chicken, ginger and garlic paste, onion and chilies fry a bit. Once the raw flavors from the ginger and garlic has gone Add 2 Tbsp of thai curry paste to the chicken along with 3 cups water bring to boil.
Add coconut milk to the boiling broth and reduce a bit add fresh mint, basil and coriander stir and check if the chicken has cooked or needs salt adjust salt if needed the curry paste already had good measure of salt I've avoided adding salt to this recipe. Once the soup comes to a boil remove from flame...
To serve In a soup bowl add noodles and top with hot soup garnish with sprouts and veggies serve hot with lime wedge...Enjoy...:)