Chicken laksa, rice vermicelli with sauteed vegetables
A thick and rich chicken red curry soup Malaysian style accompanied by rice vermicelli and vegetables cooked with fresh Thai basil.
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Ingredients
Portions:
4
200 g
chicken thigh, boneless and skinless, cut into bite-sized pieces
100 ml
coconut milk
100 g
rice vermicelli
500 ml
vegetable stock
2 pieces
shallots, sliced
1 piece
three-coloured pepper, sliced
50 g
button mushrooms, sliced
1 bunch
pak-choi, roughly chopped
2 tbsp
laksa paste
1 tbsp
casa olive oil
30 g
yellow carrot, julienned
30 g
shiitake mushrooms, sliced
1 tsp
cane sugar
2 cloves
garlic, minced
10 g
fresh coriander, chopped
1 piece
lime, cut into wedges
1 piece
red chilli, sliced
10 g
fresh Thai basil leaves
1 piece
lemongrass stick, bruised
1 tsp
tamari
1 tsp
fine salt
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Soak the rice vermicelli in hot water for 10 minutes, then drain and set aside.
- Heat 1 tbsp of casa olive oil in a pot over medium heat. Add 2 cloves of minced garlic and 2 sliced shallots, sauté until fragrant.
- Add 2 tbsp of laksa paste and cook for another 2 minutes.
- Stir in 200 g of chicken thigh pieces and cook until lightly browned.
- Pour in 500 ml of vegetable stock and 100 ml of coconut milk. Add 1 bruised lemongrass stick, 1 tsp of tamari, and 1 tsp of fine salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add 1 piece of sliced three-coloured pepper, 50 g of button mushrooms, 30 g of julienned yellow carrot, 30 g of sliced shiitake mushrooms, and 1 bunch of chopped pak-choi. Cook for another 5 minutes.
- Stir in the soaked rice vermicelli and heat through.
- Garnish with 10 g of fresh Thai basil leaves, 10 g of chopped fresh coriander, and slices of 1 piece of red chilli. Serve with wedges of 1 piece of lime.