Chicken and Noodle Soup (Laksa Ayam) Recipe

Chicken and Noodle Soup (Laksa Ayam) Recipe

Ingredients :

1.5 tbsp peanut oil

6 candlenuts, ground

2 tsp chili powder

1 heaped tsp cumin, ground

4 cloves garlic, minced

1 large onion, minced

1 large tomato, chopped

1 tsp sugar

2.5 tsp salt

1/2 tsp white pepper

9 cups thin coconut milk

500g (1 lb) thin rice vermicelli

250g (1/2 lb) beanshoots

250g (1/2 lb) cooked chicken meat, shredded

60g (2 oz) fried hard beancurd, shredded

6 spring onions, chopped

3/4 cup thick coconut milk

2 green chilies, thinly sliced

fresh coriander leaves, chopped

Method :

Heat oil in a wok or frying pan and fry ground candlenuts with chili powder, cumin, garlic and onion for 4 minutes, stirring constantly. Add chopped tomato, sugar, salt and pepper, then pour on thin coconut milk and bring almost to the boil. Turn heat down low and simmer for 6-8 minutes, then set aside, keeping warm.

Pour boiling water over rice vermicelli and leave for about 8 minutes until softened. Drain and rinse with cold water. Drain again. Steep beanshoots in boiling water for 2 minutes. Drain and rinse. To serve, divide rice noodles between six large bowls. Top each with a serving of beanshoots, shredded chicken, fried beancurd and spring onion. Pour on a little thick coconut milk and a generous amount of the coconut sauce.

Garnish with sliced chili and chopped coriander. Soya sauce or extra salt may be added, to taste.

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