MALAYSIAN CHICKEN NOODLE SOUP
A favorite 'chicken noodle soup' for my sick kids... can also be eaten when well. Add some Malaysian beef and potato meatball (begedil) (look for this recipe) and you take this to another level! Yummy
Provided by Pon Jumat @Joyahs
Categories Chicken
Number Of Ingredients 13
Steps:
- Boil all the ingredients together in a large pot until a layer of oil rises to the top.
- Take out the chicken breast and shred into small pieces.
- Serve in a bowl with angel hair noodle or spaghetti.
- Garnish with fresh bean sprouts, celery leaves, crushed chili pepper and the shredded chicken breast. Squeeze a little lime juice.
MALAYSIAN NOODLE SOUP (LAKSA)
From a cooking class handout, the original recipe was developed by John Ash. The recipe author suggests using a ready made laksa paste by Reuben Solomon as a shortcut.
Provided by Brookelynne26
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Make the Paste: Add all ingredients except coconut milk to a blender and process for a minute or two or until very smooth. Add mixture to a small saucepan and cook over moderate heat for 4 - 5 minutes, stirring constantly. Should be very fragrant. Stir in coconut milk and cook for 2- 3 minutes more. Store covered in the refrigerator for up to 1 week or frozen for up to 3 months.
- Make the Soup: Cut chicken in half lengthwise. Cut on the diagonal into 1/8 inch thick slices. In a medium bowl combine soy sauce and rice wine or sake. Add chicken and toss to coat. Marinate for up to 30 minutes.
- Heat coconut milk and chicken broth in a large saucepan over medium high heat. Whisk in laksa paste. Add squash and simmer until tender, about 5 minutes.
- Meanwhile, in a wok or skillet, heat oil over high. Add chicken and stir fry until just cooked through. Transfer chicken to a plate.
- Divide zucchini and noodles between warm bowls and top with chicken. Tatste broth and season with lime juice, salt, and pepper to taste. Ladle hot broth into bowls and garnish with sliced cilantro and scallions.
Nutrition Facts : Calories 681.1, Fat 50, SaturatedFat 31.3, Cholesterol 43.9, Sodium 1294.8, Carbohydrate 36.2, Fiber 3.8, Sugar 4.7, Protein 27.1
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- Prepare your noodles first by boiling the noodles al dente. Rinse the noodles with running water, drain and set aside.
- Prepare the garlic oil by stir-frying the garlic in the oil until they turn light to golden brown. Set aside.
- Prepare the broth by bringing the chicken broth and water to boil. Add the mushrooms, carrot, baby bok choy, white pepper, and salt to taste. Once they are cooked, turn off the heat.
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