Malaysian Laksa Soup
Prep
Cook
Total
You can add shredded chicken to this soup or use leftover rice instead of cooking the rice with the soup.
Ingredients
- 6-8 fresh Lime Leaves or 4 dried
- 1-3 Chilies-depending on how hot you like
- 3 cloves Garlic
- 2 inch piece of Ginger, peeled and chopped
- 3 sticks Lemongrass, tough outer skin removed, chopped
- 1 large bunch Cilantro, chopped
- 1 teaspoon Chinese Five Spice Powder
- 1 teaspoon Cumin
- 1 large Onion, chopped
- 1 Butternut Squash, peeled and cut into bite size
- 4-6 cups Vegetable Stock
- 1 cup Basmati Rice (or cooked leftover rice)
- 2 cans Coconut Milk
- 2 Limes
- Sea Salt to taste
- Shredded Cooked Chicken (optional)
Instructions
- Put all the Spices into a food processor and chop until fine
- Saute the Onion in a splash of Olive Oil in a large soup pot until soft
- Add the Spice Mixture and sauté 5 min over low heat
- Add the Squash and stir and cook 10 minutes
- Add 4 cups stock, bring to a boil and stir in Rice
- Reduce to simmer, cover and cook 15 minutes
- Add the Coconut Milk, more stock if necessary and salt to taste, heat gently
- Stir in Lime juice or serve with a lime slice
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/malaysian-laksa-soup/