You are here:

Chicken noodle laksa

From Good Food Live
For a seriously tasty meal try Ben O'Donoghue's flavourful laksa recipe, a rich Southeast Asian spiced noodle soup

Chicken noodle laksa

Method

1. First make the curry paste. Using a food processor or pestle and mortar, grind together all the curry paste ingredients to make a coarse paste.

2. Pour the coconut cream into a large saucepan. Bring to the boil and boil over a medium heat until it separates. Add the curry paste and cook for 2-3 minutes until fragrant.

3. Stir in the soy sauce and chicken and cook for 3-4 minutes, stirring occasionally.

4. Add the chicken stock, bring to the boil and simmer gently for 20 minutes.

5. Season to taste with fish sauce and keep warm.

6. Arrange the noodles in a large bowl and pour over the boiling water to cover. Leave to stand for four minutes, then drain.

7. Heat the sunflower oil in a frying pan and fry the sliced garlic. Separately fry the shallots and chillies for about 30 seconds until crispy and golden brown. Strain and cool. Pound together in a pestle and mortar with salt and sugar.

8. Divide the drained noodles between four serving bowls. Top with the coconut curry sauce. Serve with a garnish of limes, scatter with the garlic, shallot and chilli mix, chicory, bean sprouts and coriander.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 15 min
Cook: 25 min

Ingredients

For the curry paste:

5 long fresh red or green chillies
5 red Thai shallots, peeled
4 garlic cloves, peeled
3 coriander roots
1 tsp Salt
1 tbsp good quality curry powder

For the laksa:

500ml coconut cream
2 tbsp thick Soy sauce
500g boneless, skinless chicken thighs
700ml chicken stock
1-2 tsp nam pla (Thai fish sauce)

For the garnish:

500g dried ho fun noodles
1 tbsp sunflower oil
4 garlic cloves, sliced
4 red Thai shallots, sliced
4 long dried chillies
1/2 tsp Salt
1 tsp caster sugar
1-2 limes, halved
1 small head chicory, roughly chopped
100g fresh bean sprouts
4 tbsp fresh coriander, chopped