Chicken Laksa


SERVES FOUR
PREP TIME: 40 MINS
COOK TIME: 30 MINS


Ingredients


FOR THE LAKSA PASTE

4 BULLET CHILLIES, DE-SEEDED

1 LONG RED CHILLI, DE-SEEDED

6 GARLIC CLOVES, ROUGHLY CHOPPED

5CM PIECE FRESH TUMERIC, ROUGHLY CHOPPED

5CM PIECE GINGER, ROUGHLY CHOPPED

2 SHALLOTS, ROUGH;Y CHOPPED

3 KAFFIR LIME LEAVES, LEAVES REMOVED FROM STEM AND CHOPPED

HANDFUL CASHEWS

1/2 CUP CORIANDER

2 STALKS LEMONGRASS, TOUGH OUTER LAYERS REMOVED, FINELY CHOPPED

1 TBSP SHRIMP PASTE

2 TBSP VEGETABLE OIL

1 TBSP FISH SAUCE

2 TSP CUMIN

1 TSP PAPRIKA

FOR THE SOUP

2 CHICKEN BREASTS

3 1/2 CUPS WATER

1 CHICKEN STOCK CUBE

1 CAN COCONUT MILK

1 PACKET THAI RICE NOODLES

1 BUNCH BABY PAK CHOY

FOR THE LAKSA CHILLI SAUCE

1/2 TSP BROWN SUGAR

2 TSP TAMARI

2 GARLIC CLOVES, MINCED

JUICE OF 1/2 LIME

1 TBSP LAKSA PASTE

2 TSP SRIARCHA

2 TSP VEGETABLE OIL

GARNISHES

BEAN SHOOTS

CORIANDER

FRIED SHALLOTS

LAKSA CHILLI SAUCE

LIME WEDGES


Utensils


FOOD PROCESSOR

GARLIC MINCER

SHARP KNIVES

LARGE SAUCEPAN

MEDIUM SAUCEPAN

KETTLE

STRAINER OR COLANDER


Method


  1. PREPARE ALL LAKSA INGREDIENTS AND PLACE IN A FOOD PROCESSOR EXCEPT FOR THE OIL. PULSE UNTIL A THICK PASTE FORMS AND BEGIN ADDING OIL GRADUALLY. ONCE YOU HAVE A SMOOTH AND EVEN PASTE, TRANSFER TO A BOWL. SET ASIDE

  2. PLACE THE WHOLE CHICKEN BREASTS IN A LARGE SAUCE PAN, TOP WITH WATER, CRUMBLE IN STOCK CUBE AND A CRACK OF PEPPER. BRING TO THE BOIL AND THEN SIMMER ON LOW WITH LID ON FOR 25 MINS. PLACE CHICKEN BREASTS IN A BOWL AND SHRED WITH TWO FORKS. POUR STOCK INTO A SMALLER SAUCEPAN

  3. COOK NOODLES ACCORDING TO PACKET INSTRUCTIONS AND SET ASIDE

  4. IN THE LARGER SAUCEPAN, HEAT A SPLASH OF OIL OVER MEDIUM HEAT. ADD 1/2 CUP LAKSA PASTE AND COOK OFF FOR A FEW MINUTES OR UNTIL FRAGRANT

  5. ADD STOCK, COCONUT MILK, 1 TBSP FISH SAUCE, 2 HEAPED TEASPOONS OF THE LAKSA CHILLI SAUCE & THE PAK CHOY. SIMMER FOR 10 MINUTES

  6. BEGIN ADDING THE NOODLES AND SHREDDED CHICKEN IN BATCHES, ADDING A LITTLE MORE WATER IF REQUIRED

  7. DIVIDE BETWEEN BOWLS

  8. TOP WITH BEAN SHOOTS, FRESH LIME WEDGES, FRIED SHALLOTS AND A DRIZZLE OF THE CHILLI LAKSA SAUCE - ENJOY !


Previous
Previous

Ginger & Charred Pumpkin Stir Fry w/ Spring Onion Omelette

Next
Next

Sesame Crusted Tofu w/ Sautéed Mushrooms & Broccoli