Malay Curried Noodle Bowl
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- For the paste
- 8 shallots
- 4 cloves garlic cloves
- 2 ½ Tbsps fresh ginger (sliced)
- 1 Lemongrass (white part only, sliced)
- 2 tsps ground cilantro
- 2 red chili peppers
- 2 tsps Shrimp paste
- ½ tsp Turmeric
- For the laksa
- 2 Tbsps Oil
- 1 ⅔ cups Coconut milk
- ⅞ cup chicken stock
- 3 cups skinless, boneless Chicken breasts (cubed)
- 3 laksa leaf (or curry leaves)
- ½ cup Cucumber (cut into thin strips)
- 2 cups Bean sprout
- Lime juice (to taste)
- salt
- 4 ozs thin Rice noodles
- boiling water
- To garnish
- Lime wedge
- cilantro
How healthy are the main ingredients?
Chicken breastBean sproutCoconut milkCucumbergingergarlic clovePreparation steps
1.
For the paste: put all the ingredients into a food processor or blender and blend to a paste. Add a little oil if necessary.
2.
For the laska: heat the oil in a pan and fry the paste for 2 minutes. Add the coconut milk and stock and bring to a simmer.
3.
Add the chicken and laksa leaves and simmer for 6-8 minutes, until the chicken is tender and cooked through. Add the cucumber strips and 3/4 of the beansprouts and simmer for a further 3-5 minutes until tender. Season to taste with lime juice and salt.
4.
Put the rice noodles into a bowl and pour over boiling water to cover. Soak for 5-7 minutes, or according to the pack instructions.
5.
Divide the drained noodles between 4 serving bowls. Pour over the chicken mixture and top with the remaining beansprouts. Garnish with lime wedges and coriander.
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