Meal soup

Chicken Laksa soup

Preparation time / 15 minutes

Cooking time / 15 minutes

Montage / 5 minutes

Servings / 4

A deliciously fragrant and spicy dish, this Laksa soup features ingredients such as red curry paste, coconut milk, rice noodles, bean sprouts, chicken, hard-boiled eggs and sambal oelek. It comes from Southeast Asia, and many versions of it exist to match the culinary influences of each region. The one constant element about it is how tasty and comforting it is!

Where to find this product

Ingredients

Broth
- 1.5 L (6 cups) chicken stock (low-sodium)
- 600 ml (1 ½ can) coconut milk
- 75- 90 ml (5 to 6 tbsp.) red curry paste*
- 62.5 ml (1/4 cup) fish sauce (nuoc-mam)
- 15 ml (1 tbsp.) sesame oil
- 1 Lime juice
- Salt and pepper to taste
Add-ins
- 1 package (200 g) Lacroix fondue chicken meats**
- ½ package (113 g) rice noodles
- 4 eggs, hard-boiled (optional)
- 250 ml (1 cup) bean sprouts
- 3 green onions, finely chopped
- Fresh cilantro, coarsely chopped
- Sambal oelek to taste

Preparation

1. 1. Heat the oil in a large saucepan over medium-high heat. Brown the chicken for 5 minutes, turning the pieces over. Set aside.
2. 2. Heat the curry paste in the same saucepan over low heat for 1 minute. Add the fish sauce, chicken stock, coconut milk and lime juice. Bring to a boil. Cover and simmer for 10 minutes over low heat.
3. 3. Meanwhile, precook the vermicelli in a large bowl by covering them with boiling water. Let them soak for about 5 minutes or until they are tender. Drain and rinse with cold water.
4. 4. In four large bowls, arrange the vermicelli, precooked chicken pieces, bean sprouts and green onions. Pour in the hot broth. Garnish with a hard-boiled egg and coarsely chopped cilantro leaves. Adjust seasoning to taste. Add sambal oelek for a spicier version.

* The spiciness of red curry paste can vary between brands.
** Replace chicken with fondue turkey to vary the source of protein.