Chicken Laksa
Posted on 23 Jun 2014Laksa 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.
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 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 | — |
| — | salt | to taste |
Garnishes|Amount|Ingredient|Notes|
|—|—|—| |2 cups|bean sprouts|—| |½ cup|Thai basil leaves|—| |½ cup|cilantro (coriandre) leaves|—| |½ 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|
Directions
- 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.