Chicken meatball laksa

Chicken meatballs and noodles take this laksa from starters to a hearty main.

Recipe «Chicken meatball laksa» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 100g marinated roast capsicum , drained, finely chopped, 3cm piece lemongrass, finely chopped, 4cm piece ginger, peeled, grated, 2 garlic cloves, crushed, 2 tsp fish sauce , 800g chicken breast mince, 1 cup coriander leaves, 2 tbsp vegetable oil , 2 cups chicken stock, 270ml can light coconut milk, 2 tbsp laksa paste, 450g thin hokkien noodles.

Ingredients:

• 100g marinated roast capsicum , drained, finely chopped 
• 3cm piece lemongrass, finely chopped 
• 4cm piece ginger, peeled, grated 
• 2 garlic cloves, crushed 
• 2 tsp fish sauce 
• 800g chicken breast mince 
• 1 cup coriander leaves 
• 2 tbsp vegetable oil 
• 2 cups chicken stock 
• 270ml can light coconut milk 
• 2 tbsp laksa paste 
• 450g thin hokkien noodles 

Instructions

1. Combine capsicum, lemongrass, ginger, garlic, fish sauce, chicken, salt and pepper in a large bowl. Chop three-quarters of coriander. Add to mince mixture. Shape heaped tablespoonfuls of mixture into balls. Place on a plate and cover. Refrigerate for 30 minutes.
2. Heat oil in a large frying pan over medium heat. Cook meatballs, in batches, for 4 minutes or until lightly browned. Transfer to a plate and cover to keep warm.
3. Combine stock, coconut milk and laksa paste in a large saucepan over high heat. Bring to the boil, stirring occasionally. Separate noodles and add to broth. Simmer, uncovered, for 2 minutes or until noodles are heated through.
4. Spoon broth and noodles into warmed bowls. Top with chicken meatballs and remaining coriander. Serve.