How to Cook Laksa Sotanghon Noodle Soup

As a big fan of chicken noodle soup, I like mine fresh, spicy, and piping hot. This best describes today's featured recipe: Chicken Laksa.

I made this Asian noodle dish using Good Life Premium Vermicelli and chicken drumsticks. It was excellent and delightful. I want you to experience the same way that I did, that is why I am sharing the recipe.

Recipe for Chicken Laksa

Ingredients:

lb. chicken
250 grams Good Life Premium Vermicelli
6 ounces extra firm tofu, fried
3 tablespoons cooking oil
Fish sauce to taste

Soup broth ingredients:
32 ounces chicken broth
14 ounces coconut milk
3 cups water
1 stalk lemongrass, chopped
2 cloves garlic, minced
1 thumb ginger, minced
2 Thai chili pepper, chopped
3 tablespoons laksa paste

Topping ingredients:
cup cilantro
cup fried shallots
2 limes, sliced into wedges
1 cup mung bean sprouts

Sauce ingredients:
1 tablespoon laksa paste
teaspoon sugar
1 tablespoon soy sauce
teaspoon garlic powder
2 tablespoons Sriracha sauce

Directions:

1.Combine all the sauce ingredients in a small bowl. Mix well. Set aside.
2.Boil water. Add vermicelli noodles. Cook for 2 minutes. Remove the noodles and set aside.
3.Add chicken broth to the remaining water. Let boil. Add the chicken pieces. Cover and boil using low heat setting for 25 to 30 minutes. Remove the chicken, let it cool down, and shred into pieces. Set the remaining liquid aside.
4.Make the soup broth by heating the oil in a cooking pot. Saut ginger, garlic, lemongrass, and chili pepper for 1 minute.
5.Add the laksa paste. Continue sauting for 1 minute.
6.Pour the remaining chicken stock and water mixture and coconut milk. Let boil. (Note: you can add more water as needed). Cover the pot and simmer for 10 to 12 minutes.
7.Add around 1 to tablespoons of sauce and season with fish sauce. You can also squeeze lime into the mixture. Stir.
8.Add the fried tofu. Continue cooking for 2 minutes.
9.Arrange the Good Life Vermicelli Noodles in a bowl with the shredded chicken. Ladle the broth into the bowl and add tofu. Top with the mung bean sprout, cilantro, fried shallots, and lime wedges. Serve hot. Share and enjoy!