Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Laksa chicken soup with rice noodles recipe

18 ratings

Laksa is a Southeast Asian noodle soup popular in Malaysia, Indonesia and Singapore. Our chicken version features tender shreds of meat and a spicy, layered broth made with garlic, ginger, chilli, soy, lime and lots of other aromats in a coconut milk base. Try it instead of your classic Friday night takeaway, we just know you're going to love it. See method

Serves 4
Cooking time 20-25 minutes
455 calories / serving

Ingredients

150g dried rice noodles, soaked in boiling water for 10 minutes
25ml sesame oil
400ml light coconut milk
400ml light chicken stock
2 red chillies, de-seeded and roughly chopped
4 cloves garlic
2 inch piece of fresh ginger, peeled
3 shallots, roughly chopped
1 tsp turmeric
25ml sunflower oil
a few coriander stalks
2 large skinless chicken breasts, diced
75g beansprouts, blanched
2tbsp fish sauce
2 tbsp light soy sauce
1 tsp caster sugar
juice of 1/2 lime

If you haven't got rice noodles, try wholewheat instead

Each serving contains

Energy
1905kj
455kcal 23%
Fat
21g 30%
Saturates
8g 40%
Sugars
4g 4%
Salt
2g 33%

of the reference intake
Carbohydrate 36.7g Protein 28.6g Fibre 1.4g

Method

Blitz together the sunflower oil, chilli, garlic, ginger, shallots, turmeric and coriander stalks in a food processor until you have a paste. Scrape into a large saucepan set over a moderate heat and stir-fry for 1-2 minutes until fragrant.
Add the coconut milk, chicken stock and lime juice and stir well to combine. Bring to the boil, then reduce to a gentle simmer.
Add the chicken to the saucepan along with the fish sauce, sugar and soy sauce and simmer for 5-6 minutes until cooked through with no pink showing. Blanch the beansprouts for at least 15 seconds in boiling water and allow to cool. Then add them to the broth.
Drain the noodles and toss in the sesame oil. Divide the noodles evenly between 4 metal soup bowls. Spoon the broth on top and garnish with coriander leaves before serving.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

See more Soup recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.