Chicken Laska is a spicy noodle soup from Malaysia. The broth is mildly and rich, with the flavors of coconut milk and curry, which makes it an ideal way to introduce the flavors to your family. Easy, simple, and spledidly delicious, you may have never heard of this soup, but you’ll want to make it again and again once you get a bite.
There are a million ways to make a good chicken laska. This simple soup can be stirred together with bean sprouts and pineapple, tofu, or a variety of fish. But this recipe keeps is plain, simple, and absolutely amazing. Most of the ingredients will be easy to find in an American grocery store, but if you start to feel overwhelmed by unfamiliar ingredients, just head to the spice section of your local market and you’re sure to find everything you need there.
Easy Chicken Laska
- 1 pound of chicken, cooked and chopped
- 2 cups cremini mushrooms, sliced
- 1 stalk lemongrass root (optional), sliced thin
- 1 sweet onion, chopped
- 1 tablespoon sesame oil
- 1 can coconut milk
- 2 cups chicken broth
- 1 teaspoon curry
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- Juice of 2 limes
- 4 cups cooked egg noodles
- 1/2 cup scallions, diced
In a large saucepan, heat the sesame oil over medium heat, then add the lemongrass, onion, and mushrooms. Cook until softed, about 5 minutes. Add the chicken to the saucepan, then stir in the coconut milk, broth, curry, turmeric, coriander, and lime juice. Allow mixture to simmer for 5-10 minutes, to bring out the flavor. Stir in egg noodles. Sprinkle with chopped scallions before serving.