When I started sharing my passion for soup, I could have never imagined posting hundred recipes. My beloved grandmother, may she rest in peace, Josephine Gottschall-Delmonte was my inspiration to start this adventure.
As a young girl sitting at her dinning room table I can still vividly remember her serving her famous and aromatic chicken soup on our friday night dinners.’Soup should be served hot’ and on countless occasions she would send her soup back in restaurants using those specific words.
My hundredth recipe, Malaysian Chicken Laksa, is dedicated to her. It's an aromatic and delicious Malaysian chicken soup, I'm sure my grandmother would have loved it and I hope you do too.
- Sesame Oil - 2 tbsp.
- Red Onion - 1, finely chopped
- Ginger - 1 thumb sized piece, finely chopped
- Tumeric - 1 tsp.
- Honey - 1 tbsp.
- Soya Sauce - 1 tbsp.
- Fish Sauce - 1 tbsp.
- Chicken Breast - 3, sliced
- Limes - 3 (2 in parts + juice of 1 lime for soup
- Coconut milk - 1 can, 400ml
- Chicken Stock - 750ml/3 cups
- Lemongrass stalks - 2, cut into halves and bruised
- Rice Noodles - 300gr/11 oz
- Spring onions - 2, sliced diagonally
- Fresh herbs - To garnish
- Chili peppers - 1, finely chopped (and a few rings for garnish)
Heat the sesame oil on medium heat and gently fry one finely chopped red onion, finely chopped red chilli pepper and ginger for 5 minutes. Add the sliced chicken breasts, 1 tbsp. honey, 1 tbsp. soy sauce, 1 tbsp. fish sauce and 1 tsp. tumeric.Brown the chicken for 5 minutes and once browned add the chicken stock. Bring to boil and simmer for 10 to 15 minutes, until the chicken is cooked.
Add the coconut milk and the juice of 1 lime and warm for 2-4 minutes. In the meantime divide the rice noodles between bowls. Remove the lemongrass stalks from your stockpot and ladle the soup on top of the rice noodles. Garnish each bowl with some fresh herbs (I used Thai basil), spring onions, red chilli pepper and lime wedges.