Thai Chicken Laska - Thai Chicken Noodle Soup
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  1. #1
    Registered User forestdale's Avatar
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    Default Thai Chicken Laska - Thai Chicken Noodle Soup

    CHICKEN LASKA - THAI CHICKEN NOODLE SOUP

    Serves 4

    This soup, or variations of it, is commonly served all over Asia.  Thai food is loved for its fresh and aromatic flavours, this is achieved by adding the vegetables fresh and uncooked.  They are warmed through by the hot chicken or seafood broth.  It's a delicious soup.  Thai food uses a lot of ingredients - a typical Thai recipe will use 15 different ingredients.  If you like Thai food, it's worthwhile going to an Asian market and finding your ingredients.  You'll use fish sauce, bean sprouts, coconut milk, lemon grass, sprimp paste, garlic, coriander (cilantro) seeds, cumin seeds and tumeric in many Thai recipes.

    TOOLS

    Large soup pot, soup ladle, sharp knife.

    INGREDIENTS

    • 1 chicken breast - cut into small pieces OR the same weigh in prawns or other seafood
    • 1lb rice noodles
    • 4 cups coconut milk
    • 4 cups chicken stock
    • Fish sauce
    • 1 handful Vietnamese mint
    • 1 cup bean sprouts
    • 3 green onions - chopped
    • 2 small hot red chillies
    • 1 tablespoon lime juice
    • ½ cup laska paste - see recipe below


    METHOD

    1. Add coconut cream to a large saucepan and add laska paste.  Stir together and bring to the boil.  Simmer for 5 minutes.
    2. Add chicken stock and fish sauce and bring back to the boil.
    3. Add the chicken OR seafood and poach it gently until cooked.  Which will be about 5 - 6 minutes for the chicken or fish or when the prawns turn pink.  You could also use precooked chicken.
    4. Blanche the noodles in boiling water to heat them up and then divide them between 4 bowls.  Add the mint, chillies, bean sprouts, green onions and lime to the noodles equally between the bowls. 
    5. Pour the laksa over the noodles and serve.


    LASKA PASTE

    2 teaspoons coriander seeds
    2 teaspoons cumin seeds
    2cm length fresh turmeric - grated OR 2 teaspoons of tumeric powder
    1 medium onion - finely chopped
    3" piece of fresh ginger - grated
    ½ cup coconut cream
    3 cloves garlic - crushed
    1 stalk lemon grass - squashed with a knife and finely chopped
    5 small hot chillies - finely chopped
    1 tablespoon shrimp paste OR Thai fish sauce

    TOOLS

    Spice blender or morter and pestle, frying pan, blender or food processer.

    METHOD

    1. Lighty toast the coriander seeds and cumin seeds in a dry fry pan the grind them in a mortar and pestle or a small spice blender. 
    2. Add the spices to the rest of the ingredients in a blender and blend until smooth. 


    This can be used fresh or it will keep in a sealed glass jar (it will stain plastic) in the fridge for 3 days.

  2. #2
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    Thumbs down Thai Chicken Laska Noodel Soup

    I printed of this recipe today , and oh my god its the worst recipe i have ever had to follow.I hate recipes put into cups what size cup expresso cup, coffe cup,mug? what?????????

    1) the sauce you have just wrote fish sauce, how much?
    2)small chillies how small?
    3)cloves of garlic all garlic comes in different sizes
    4)the funnyest 3" piece of ginger whats that all about???????
    5)whats a green onion? mouldy

    cant anyone make recipes into grams ???? muppets!!!!!!!!!


    and whats the sauce supposed to look like, there is nothing to say what the consistancy is or colour.

    I would never recommend this to anyone its the worst recipe EVER!!!!!!

  3. #3
    Super Moderator Michelle's Avatar
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    Default

    If you haven't tried making the recipe, how can you say that it's the worst recipe ever?

    There are sites online where you can convert recipes into grams if you wish.

    Green onions are a specific kind of onion--not moldy. When I cook, I buy a garlic bulb and then use its cloves.

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    Im a qalified chef and have worked in many top resturants and I have tryed to made the sauce but got stuff at the points i have listed.Writing a green onion doesnt help when you are trying to make a sauce.You have to be right down to the point.

    like for example

    1 white onion diced
    1 red onion sliced
    1 leek sliced or spring onion ect ect ect

    why would i want to convert the recipes into grams it should already been like that. you dont buy a Gordan Ramsey book and have to convert it all.when i cook i buy garlic cloves and make a puree, because cloves come in different sizes.

  5. #5
    Super Moderator Darlene's Avatar
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    Default

    I understand it all except the fish sauce amount.
    Eyeball the chili's you can see which are small & which are large, not into spicy foods, don't use 'em but it will take something away from flavor
    A cup is a unit of measure.
    Green onions are green onions, google green onions & there are lots of pics. 3 cloves of garlic are 3 cloves, how about medium size? 3" piece of ginger means just that. I'd use a piece about as fat as my finger. Don't know what ginger looks like or how to use it? Google it and get all kinds of info.

    I guess I'm not as exact in my cooking, still turn out tasty meals. With baking I think you need to be more precise.
    Don't like a recipe, well there are plenty more out there and tweaking recipes to your own taste is fun.

    The biggest thing with recipes that drives me nuts is when cooks say a can/ bag of this & a can/bag of that and well there are big differences in package sizes.:chef3:
    ~*Darlene*~
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  6. #6
    Super Moderator Michelle's Avatar
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    Default

    Quote Originally Posted by SARAH53 View Post
    Im a qalified chef and have worked in many top resturants and I have tryed to made the sauce but got stuff at the points i have listed.Writing a green onion doesnt help when you are trying to make a sauce.You have to be right down to the point.

    like for example

    1 white onion diced
    1 red onion sliced
    1 leek sliced or spring onion ect ect ect

    why would i want to convert the recipes into grams it should already been like that. you dont buy a Gordan Ramsey book and have to convert it all.when i cook i buy garlic cloves and make a puree, because cloves come in different sizes.
    Are you from outside the US? I ask because I don't use recipes in grams, so I don't see a problem with the measurements as given.

  7. #7
    Registered User Iansmommy's Avatar
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    Default

    There isn't anything wrong with the way the recipe is written. I have to convert recipes all of the time.

    Thank you Forestdale for the recipe!!
    Leah
    Married to DH (20 yrs) and mommy to DD(14), DS(12) and DS(6)
    21-
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    Debt free except mortgage

  8. #8
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    Thumbs down

    well im from the uk and i always use grams.I will never use the recipe again.

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