CHICKEN LAKSA NOODLE SOUP | EASY 10 MINUTE MALAYSIAN SOUP | Kerry Whelpdale

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while still providing creaminess.

laksa paste

🥗Healthier: homemade spice blend

💰Cheaper: curry paste

Homemade spice blend can be tailored for flavor and cost.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative and more widely available.

hard-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: omit eggs

Poached eggs add richness without the need for boiling.

Heat oil in a pan over medium heat.

Add diced chicken breasts to the pan and brown for a couple of minutes.

Add laksa paste to the browned chicken and mix well.

Add diced mushrooms to the pot and cook for a couple of minutes.

Pour in 800 ml of veggie stock (mixed with boiling water).

Add 1 tin of coconut milk to the pot.

Add 2 packs of udon noodles and break them up slightly.

Cover the pot and let it cook for about 3 minutes.

Add chopped Pak Choy and cook for an additional 2 minutes until slightly crunchy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens