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Griiled Chicken Laksa
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

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Grilled Chicken & Mushroom Laksa

4-6
es
Red Hot Chili Peppers, stemmed & seeded
2
tsp
Lemongrass Puree
2
tsp
Ginger Puree
4
ea
Shallots, peeled
4
ea
Garlic Cloves, peeled
1
T
Peanut Oil
1/2
tsp
Turmeric
1/2
tsp
Sugar
1/4
cup
Cilantro
2
tsp
Fish Sauce
1
qt
Chicken Broth
2
cans
Coconut Milk
1
cup
Shitake Mushrooms, thinly sliced
2
ea
Chicken Breast
1/4
cup
Scallions, finely sliced
1/4
cup
Bean Sprouts
1
pkg
Rice Vermicelli Noodles
3
tsp
Cornstarch
3
tsp
Water

Soak Rice Noodles in warm water, and set aside.

  In a food processor, combine first 10 ingredients and puree until an evenly
chopped paste is formed.  Transfer paste to a small sauce pot and
sauté to release the flavors.

  Add the Chicken Broth and Coconut Milk. 
Simmer for 5 minutes, and add the Mushrooms. 

Make a slurry with Cornstarch & Water and slowly add it to the simmering Soup. 

Grill the Chicken until It is thoroughly cooked, and slice.

  To assemble, place a small amount of Rice Noodles in the center of each bowl.
  Carefully, pour the Soup over the Noodles. 
Arrange the sliced Chicken next.  Garnish with Scallions and Bean Sprouts.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Studio ~ 20 Executive Park Rd. ~ Hilton Head Island, SC 29928 ~ (843)785-6000