Singapore Laksa Soup

Name: Singapore Laksa Soup
Cuisine: singapore
Ingredients: 2 tbsp Laksa Paste; 200 ml Coconut Milk; 400 ml Chicken Broth; 150 g Chicken Breast, sliced; 80 g Rice Vermicelli; 50 g Bean Sprouts; 30 g Red Onion, thinly sliced; 10 g Fresh Coriander, chopped; 1 tbsp Lime Juice

A recipe from singapore.

🇸🇬 singaporeQuick MealLow SodiumOne-Pot

Nutrition (per serving)

480Calories

22 gProtein

58 gCarbs

14 gFat

6 gSugar

1100 mgSalt

Ingredients

2 tbsp Laksa Paste
200 ml Coconut Milk
400 ml Chicken Broth
150 g Chicken Breast, sliced
80 g Rice Vermicelli
50 g Bean Sprouts
30 g Red Onion, thinly sliced
10 g Fresh Coriander, chopped
1 tbsp Lime Juice

Method

Heat a large pot over medium-high until it reaches a gentle boil, about 5 minutes, then reduce to a simmer. Add the laksa paste and stir vigorously until it dissolves completely, about 2 minutes, ensuring no lumps form. Pour in the coconut milk and chicken broth, whisking continuously to blend the liquids smoothly. Bring the mixture back to a boil, then lower the heat to maintain a steady simmer, letting the flavors marry for 10 minutes, watching for a slight froth. Add the sliced chicken breast, cooking until opaque and cooked through, approximately 6 minutes, stirring occasionally to prevent sticking. Toss in the rice vermicelli and bean sprouts, simmering for an additional 3 minutes until the vermicelli is tender and the sprouts are crisp. Stir in the sliced red onion and fresh coriander, allowing the onion to soften slightly, about 1 minute, and the coriander to release its aroma. Drizzle lime juice over the soup, taste, and adjust seasoning with a pinch of salt if needed, mindful of the low-sodium goal. Ladle the soup into bowls, ensuring an even distribution of chicken, noodles, and vegetables. Garnish each bowl with extra coriander leaves and a wedge of lime for a bright finish. Serve hot, encouraging diners to sip the broth first for a rich, aromatic experience.