Chicken LaksaPublished on 23 Jun 2014
Laksa is a quite popular spicy noodle soup, from the regions of China, Singapore, Malaysia & Indonesia, as such many variations and regional differences.
This recipe is for a chicken laksa but it could also be made using white fish or shrimp and the addition of vegetables such as bok choy or shredded carrot wouldn’t go astray either.
|1 kg (2 lb)||chicken thigh fillets||sliced|
|2 tablespoons||peanut oil (or sunflower oil)||–|
|4 tablespoons||laksa curry paste||storebought or homemade|
|3 cups||chicken stock||–|
|1 16-oz can||coconut milk||–|
|1||lime, juice of||–|
|2||kaffir lime leaves||or the rind of 1 lime|
|2 tablespoons||crushed rock sugar||or light brown sugar|
|2 tablespoons||fish sauce||–|
|800g (a box)||dried vermicelli rice noodles||–|
|—|—|—| |2 cups|bean sprouts|–| |1/2 cup|Thai basil leaves|–| |1/2 cup|cilantro (coriandre) leaves|–| |1/2 cup|green onions (scallions)|sliced on a bias| |1-2 |green chilies|seeded & thinly sliced| |4|hardboiled eggs|shelled & quartered| |–|lime slices|–| |–|crispy fried shallots|optional|
- In a wok, stir fry the chicken slices, in batches, until golden brown (3-4 minutes). Remove from wok and set aside.
- Add the laksa paste and stir fry until fragrant. Transfer to a large pot.
- Return the chicken, add the coconut milk, chicken stock, kaffir lime leaves & the lime juice.
- Bring the broth to a boil, reduce heat & simmer for 10 minutes to cook the chicken.
- Stir in the sugar, fish sauce and season to taste.
- Cook noodles according to directions.
- Serve broth and cooked chicken over cooked noodles and garnish with slices of boiled egg, bean sprouts, Thai basil & cilantro leaves, sliced green onion and sliced chiles.