How to prepare Thai Chicken Noodle Laksa
Preparation Time : 10 mins
Cooking Time : 30 mins
Oil – 1 tbsp
Ginger – 1 tbsp finely chopped
Garlic – 1 tbsp finely chopped
Thai Red Curry Paste – 3 tbsp
Spring Onion White – from 2 onions
Capsicum / Bell Peppers – 1/2 sliced thinly
Cooked Chicken – 2 cups shredded
Thick Coconut Milk – 2 cups
Vegetable Stock – 3 cups
Bean Sprouts a handful (Recipe here)
Rice Vermicelli as needed
Mint Leaves as needed
Lemon Juice to taste
Salt to taste
Sugar – 1 tbsp
Spring Onion Green – from 2 onions
For Thai Red curry paste:
Onion- ½ sliced
Shallots / Sambar onion – ½ cup
Dry red chilli – 6
Ginger – 3 cm piece
Garlic – 10 cloves
Coriander seeds – 1 tbsp
Cumin seeds / Jeerakam -1 tbsp
Coriander stems – ½ cup
Kaffir lime skin / Narthangai – 3 peels
Lemon Grass – 2 chopped
Salt -1 tbsp
Oil – 3 tbsp
Water as required
Grind ingredients together for red curry paste until its smooth and set separate.
Start it by cooking rice vermicelli…Cook vermicelli as per package directions, mine needs to be soaked in hot water for 5 to 8 mins. Cook and drain it, set separate.
Heat oil into a pan, add in ginger and garlic paste and saute until its golden.
Add red curry paste and saute it for 2 mins until its cooked well.
Add in spring onion white part and saute for a min.
Add capsicum and saute for another min. Add cooked chicken and saute again.
Add in coconut milk, salt, sugar and stock. Bring them to a boil.
Add in bean sprouts and combine together well. Now the soup is done.
Take a serving bowl, fill it with rice vermicelli, mint leaves and soup. Squeeze it up with some lemon juice and serve.