south east asian

Use lighter rice noodles in this fragrant Malaysian soup with spiced chicken, coconut broth, coriander and mint

Chicken laksa

chicken

coriander seed

ginger

lemongrass stalks, crushed

lime

tbsp fish sauce

tbsp low-salt soy sauce

light coconut milk

garlic

red chillies

coriander

spring onions

cooked rice noodle

mint leaves, chopped

tbsp sesame oil (optional)

Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.

Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.

Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.

Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.

Calling all flavor seekers and spice lovers! Get ready to embark on a culinary adventure with Mingle&#39;s Chicken Laksa. This recipe is like a passport to the vibrant streets of Southeast Asia, where fragrant spices, creamy coconut, and tender chicken come together in a symphony of flavors. It&#39;s a bowl of comfort that&#39;s as easy to make as it is delicious. Whether you&#39;re a laksa enthusiast or a first-time explorer, this recipe is your ticket to a taste journey you won&#39;t want to miss!

Mingle&#39;s Slurp Me Up Chicken Laksa

x Chicken Breast/Thigh, diced

coconut cream

chicken stock

x fish sauce

x lime, juiced

x snow peas

x rice noodles

X Mingle’s Laksa Recipe Base

Chilli flakes (optional)

shallots

x tbsp Coconut Oil

Cook rice noodles according to packaged instructions.

Dice up chicken breast, start to cook on a large fry pan over medium heat with coconut oil.

Add in Mingle Laksa seasoning. Cook until slightly fragrant (2 mins). 

Chicken stock, fish sauce, chilli flakes, lime juice&amp;nbsp; and coconut milk. Let simmer for 20 minutes at a low temp.

Add in snow peas and Bok choy so they are warmed through but still slightly crisp. Take off heat.

Divide rice noodles into 2 bowls, spoon the laksa soup over the top.

Garnish each bowl with dried shallots and fresh lime wedges.

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Top 2 south east asian recipes from across the web

The most viewed south east asian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken laksa

Mingle&#39;s Slurp Me Up Chicken La...

The most viewed south east asian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Mingle's Slurp Me Up Chicken La...