Jamie Oliver Chicken Laksa Soup

Jamie Oliver Chicken Laksa Soup is made with chicken thighs, butternut squash, garlic, ginger, red chili, spring onions, peanut butter, dried lime leaves, fresh coriander, sesame oil, soy sauce, fish sauce, rice noodles, asparagus, coconut milk, and limes.

This tasty and hearty Chicken Laksa Soup recipe makes a delicious dinner in about 1 hour and serves up to 4 people.

Try More Jamie Oliver Recipes:

• Jamie Oliver Carrot And Potato Soup
• Jamie Oliver Roasted Red Pepper Soup
• Jamie Oliver Costa Rican Black Bean Soup

🧡 Why You’ll Love This Chicken Laksa Soup Recipe:

• Healthy and Nutritious: Packed with lean chicken, fresh vegetables, and rice noodles, this soup is a balanced meal full of essential nutrients.
• Quick and Easy to Make: Despite its complex flavors, this recipe is straightforward and can be made in about an hour, making it perfect for weeknight dinners.
• Versatile: You can easily customize this soup by adding your favorite vegetables or proteins, making it a flexible dish for any taste preference.
• Great for Leftovers: This soup reheats well, so you can enjoy it for lunch or dinner the next day, saving you time and effort.

🍗 Jamie Oliver Chicken Laksa Soup Ingredients

Chicken:

• 4 chicken thighs, skin off, bone out
• 1 heaped teaspoon Chinese five-spice powder
• 1 tablespoon runny honey
• 1 tablespoon sesame seeds
• 1 fresh red chili

Laksa:

• 1 chicken or vegetable stock cube
• 1 small butternut squash, neck end only
• 2 cloves garlic
• 5 cm piece ginger
• 1 fresh red chili
• 1 teaspoon ground turmeric
• 4 spring onions, trimmed
• 1 heaped teaspoon peanut butter
• 4 dried lime leaves
• ½ bunch fresh coriander
• 1 tablespoon sesame oil
• 1 tablespoon low-salt soy sauce
• 1 tablespoon fish sauce
• 300 g medium rice noodles
• 2 bunches asparagus (600 g)
• 1 x 400 g tin light coconut milk
• 3 limes

🍲How To Make Jamie Oliver Chicken Laksa Soup

1. Preparation: Get all ingredients out. Boil the kettle. Preheat a griddle pan to high heat. Preheat a large lidded pan to high heat. Prepare a food processor with a coarse grater and bowl blade.
2. Season the Chicken: On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, and five-spice. Then, fold over the paper, and bash and flatten the chicken to 1.5 cm thick with a rolling pin.
3. Cook the Chicken: Place the chicken on the hot griddle pan, turning after 3-4 minutes until nicely charred and cooked through.
4. Prepare the Stock: Pour about 800 ml of boiling water into the large pan and crumble in the stock cube.
5. Prepare the Squash: Trim the stalk off the squash, roughly chop the neck end (discard the seeds), then grate and tip into the boiling stock.
6. Make the Laksa Paste: Peel the garlic and ginger. In the food processor, add garlic, ginger, chili, turmeric, spring onions, peanut butter, lime leaves, coriander stalks (save the leaves for later), sesame oil, soy sauce, and fish sauce. Then, blitz to a paste, and tip into the stock and add the noodles.
7. Cook the Laksa: Trim the asparagus and cut in half. Add to the pan, and pour in the coconut milk. As soon as it boils, taste and adjust the seasoning with soy sauce and lime juice. After that, turn off the heat.
8. Finish and Serve: Drizzle honey over the charred chicken, squeeze over the juice of 1 lime, scatter with sesame seeds, and toss to coat. Serve the chicken with the laksa, lime wedges, coriander leaves, and slices of fresh chili. Enjoy it hot!

💭 Recipe Tips:

• Use Fresh Ingredients: Fresh garlic, ginger, and coriander will make your laksa taste better. Always try to use fresh herbs and spices.
• Adjust the Spiciness: You can control how spicy the soup is by adjusting the amount of chili. Remove the seeds for less heat or add more chili if you like it spicy.
• Balance the Flavors: Taste the soup before serving and adjust the seasoning. The perfect laksa should be salty, sweet, sour, and spicy. Add more lime juice, soy sauce, or fish sauce as needed.
• Cook Noodles Separately: Cook the rice noodles separately and add them to the soup just before serving. This keeps the noodles from getting too soft.
• Char the Chicken: Make sure the chicken is well-charred on the outside. This gives a nice smoky flavor and makes the soup taste better.

🍚 What To Serve With Chicken Laksa Soup?

Chicken Laksa Soup pairs well with steamed jasmine rice, a side of fresh salad, crispy spring rolls, and garlic bread. It also can be served alongside steamed dumplings, a cucumber salad, stir-fried vegetables, and prawn crackers for a delicious and complete meal.

🎚 How To Store Leftovers Chicken Laksa Soup?

• Refrigerate: Store the Leftovers Chicken Laksa Soup in an airtight container in the fridge for up to 3 days.
• Freeze: Let the Chicken Laksa Soup cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

🥵 How To Reheat Leftovers Chicken Laksa Soup?

• In The Oven: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for about 20 minutes or until hot.
• In The Microwave: Transfer the soup to a microwave-safe bowl and cover with a microwave-safe lid or plate. Heat on high for 2-3 minutes, stirring halfway through, until hot.
• On the Stove: Pour the soup into a pot and heat over medium heat, stirring occasionally, until it is hot all the way through.

FAQ’S

Jamie Oliver Chicken Laksa Soup Nutrition Fact

• Calories: 656
• Fat: 23.5g
• Saturates: 8.5g
• Sugars: 10.7g
• Salt: 2.3g
• Protein: 32.1g
• Carbs: 70.9g
• Fibre: 5.7g