Laksa Soup with Minced Chicken Stir-Fried With Hoisin Sauce

Chicken Laksa Soup & Fresh Spring Rolls

My last post described how I made the fresh spring rolls. The two bowls of chicken laksa soup, pictured above, were made with ramen noodles the same way as Shrimp Laksa Noodle Soup. This tasted better than my Ohno Khaukswe, according to my husband. 

You can swap out the shrimp for chicken & shrimp dumplings with julienned Malabar spinach.

Ingredients: (serves 2)

Noodle Soup

1 pkg. Dollee Creamy Curry Laksa Noodles

1 cup carrots, peeled & julienned

1 medium tomato, diced

1 shallot, minced

1 Tbsp sesame oil

4 cups chicken broth

1 Thai red chili, diced (optional)

Stir-Fried Chicken

1/2 lb. (8 oz.) ground chicken

4 Tbsp. vegetable oil

1 onion, minced

1 can water chestnuts, minced

1 tsp. garlic paste

2 Tbsp. hoisin sauce

1 tsp. oyster sauce

1 tsp. dark sesame oil

2 stalks green onions

Garnishes: served separately in ramekins 

deep-fried onions

deep-fried garlic

slivers of white onions

grated fresh coconut

chili-garlic oil

minced cilantro

minced green onions

dried red chili flakes

diced hard-boiled eggs
wedges of lime

Directions:

1. Stir-fry minced chicken & onions in hot vegetable oil until chicken is no longer pink.
2. Add garlic paste, hoisin and oyster sauces, and water chestnuts, and stir-fry for 2 minutes.
3. Stir in sesame oil and sprinkle green onions over the chicken.
4. Remove from heat and set aside.
5. Bring noodle soup ingredients to a boil and cook noodles until soft for 2-3 minutes.
6. Divide soup between 2 bowls, top with stir-fried chicken and choice of garnishes.