Quick Chicken Laksa Soup
4 servings
15 minutes
Quick chicken laksa is a fragrant Malaysian dish that combines rich broth, tender chicken, and exotic spices. Its roots trace back to the street food of Southeast Asia, where laksa noodles became a symbol of warm, comforting meals. In this recipe, classic ingredients like turmeric, lime, cilantro, and coconut milk create a rich and balanced flavor with spicy, sweet, and creamy notes. The noodles absorb the broth's aromas while the honey-sesame chicken adds an appetizing texture. Laksa is perfect for cozy home evenings or an energetic start to the day.
1
Place the chicken on a large sheet of parchment paper, sprinkle with salt, black pepper, and five spices.
- Boneless chicken thigh fillet: 4 pieces
- Chinese five-spice powder: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Wrap the chicken in paper, then roll it out to a thickness of 1.5 cm. Place it on a hot grill pan, turning every 3-4 minutes until the meat is well browned and cooked through.
- Boneless chicken thigh fillet: 4 pieces
3
Pour about 800 ml of boiling water into a large pot and dissolve the broth cube in it.
- Chicken stock cube: 1 piece
4
Peel the pumpkin and grate it on a coarse grater. Add it to the boiling broth.
- Butternut squash: 500 g
5
Clean the garlic and ginger. Transfer to a food processor bowl and add garlic, ginger, 1 chili pepper, turmeric, chopped green onion, peanut butter, lime leaves, coriander stems (leave the leaves), sesame oil, soy sauce and fish sauce. Blend until it becomes a paste, then add to the broth. Also add noodles.
- Garlic: 2 cloves
- Ginger: 20 g
- Chili pepper: 2 pieces
- Turmeric: 1 teaspoon
- Spring onion: 20 g
- Peanut butter: 1 teaspoon
- Kaffir lime leaves: 4 pieces
- Cilantro: 20 g
- Sesame oil: 1 tablespoon
- Soy sauce: 1 tablespoon
- Fish sauce: 1 tablespoon
- Rice noodles: 300 g
6
Break the asparagus and cut it in half. Add to the soup, pour in coconut milk and once it boils, taste it, season with soy sauce and lime juice, then turn off the heat.
- Green asparagus: 600 g
- Coconut milk: 400 ml
- Soy sauce: 1 tablespoon
- Lime: 3 pieces
7
Sprinkle fried chicken with honey, squeeze juice from 1 lime, and sprinkle with sesame seeds.
- Honey: 1 tablespoon
- Lime: 3 pieces
- Sesame seeds: 1 tablespoon
8
Serve the chicken next to the bowl of soup, garnished with cilantro leaves and slices of fresh chili pepper.
- Cilantro: 20 g
- Chili pepper: 2 pieces