• Cara Goulding

Chicken Noodle Laksa Recipe

January. The month of diets, promises and sniffles. This Chicken Noodle Laksa ticks two or those, it's healthy and had a spicy kick to clear the sinuses. With the taste of Peranakan cuisine and noodles to bulk it out, this chicken soup is a perfect hearty lunch time meal.


3 chicken breasts

100g egg noodles

4 spring onion

2 tins coconut milk

2 tsp fish sauce

1 tsp lemon grass

juice of a lime

salt & pepper

For the paste:

6 spring onions

1 red chilli

knob of ginger

2 garlic cloves

3 tbsp smooth peanut butter

juice of a lime

1 tbsp light muscovado sugar

Putting it all Together

Make up the paste, using either a pestle and mortar or whizzing in a blender until you have a smooth spicy paste.

Slice the chicken into strips and put in a bowl along with two tbsps of paste, salt and pepper. mix to coat the chicken.

Cook the noodles and set to one side.

Heat some oil in a pan and cook the chicken until golden brown before removing from the pan.

Add the chopped spring onions and the rest of the paste to the same pan and lightly fry for a minute before adding the coconut milk, fish sauce and lemon grass. Bring to the boil, reduce the heat and simmer for 5 minutes before adding the chicken and simmering for a further 4 minutes.

Divide the noodles between bowls and ladle the soup over them. Sprinkle coriander leaves to serve and slurp to your hearts content.

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