Easy homemade Asian chicken laksa soup
Laksa is a popular noodle soup with many ingredients, originating from the Peranakan culture and can be found in some regions of Singapore, Indonesia and Malaysia. This culture is a blend of Malay and Chinese cultures.
- 1 bowl cooked shopped chicken breast
- 100 g soy noodles
- 1⁄2 bowl boiled quail eggs
- 1 bowl cooked green beans
- bowl cherry tomatoes
- Soya bean sprouts
- fresh coriander leaves
- 200 ml coconut milk
- 3 tablespoon olive oil
Peel the garlic cloves and the spring onion. Cut into small pieces together with the fresh chillies.
Add the garlic, spring onion and chillies together with the coriander, ginger, turmeric and about 200 ml of coconut milk in a blender and blend everything.
Heat the oil in a frying pan. Pour in the crushed contents and cook for 2 minutes.
Add the remaining coconut, chicken stock, kaffir lime leaves and/or lemongrass and salt. Cook until it starts to boil and leave it for about 5 minutes over medium heat.
Put the mixture and the desired amount of chicken, egg, vegetables, tomatoes, sprouts and noodles in a bowl.
Add as much stock as you like.
Add fresh coriander for garnish. Eat and enjoy.