How to make Chicken Laksa -
The quick version of the hot and spicy Thai chicken noodle soup.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Noodles (नूडल्ज़ )
Cuisine : Malaysian
Course : Main Course Chicken
For more recipes related to Chicken Laksa checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Slow Cooked Chicken with Kidney Beans Indo-Chinese Pan Roasted Chicken Chicken A la Kiev Thai Chilli Chicken
Chicken Laksa Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken Laksa Recipe
Boneless chicken cut into thin strips 500 grams
Noodles boiled 1 cup
Ginger 1 inch piece
Garlic 3-4 cloves
Shallots 4
Fresh red chillies 2
Roasted peanuts 2 tablespoons
Lemon grass stalk chopped 2 inch stalk
Oil 2 tablespoons
Curry powder 1 1/2 teaspoons
Chicken stock 3 cups
Salt to taste
Red chilli powder 1 teaspoon
Cucumber with skin 1 medium
Coconut milk 1/2 cup
Lemon, halved 1
Bean sprouts 1/4 cup
Fresh mint leaves a few
Method
Step 1
Roughly chop ginger, garlic, shallots, fresh red chillies and put into a mixer jar. Add peanuts and lemongrass and grind with a little water.
Step 2
Heat oil in a non stick wok, add chicken and sauté for 2-3 minutes. Put boiled noodles in a serving bowl and heat in a microwave oven.
Step 3
Add the ground paste to the chicken in the pan along with curry powder and mix well. Add chicken stock, salt, red chilli powder and mix. Diagonally slice cucumber.
Step 4
Add coconut milk to the pan and mix well. Let it just come to a boil and pour the chicken gravy over the noodles. Squeeze the juice of ½ a lemon and sprinkle on top.
Step 5
Top with cucumber slices and bean sprouts. Garnish with fresh mint leaves and a halved lemon and serve hot.
Nutrition Info
Calories : 1158 Kcal
Carbohydrates : 47.7 gm
Protein : 155.2 gm
Fat : 38.4 gm
Other : Zinc- 1.5mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
