Sunday, January 12, 2020

Malaysian Chicken Laksa - an Asian favourite

This is one of my all time favourite Asian soups.  Meat and noodles in a curry broth garnished with boiled egg, bean sprouts, coriander and chilis... love in a bowl.

I based my recipe on Donna Hay's Laksa recipe.

To serve four.

2 tbsp        grapeseed oil
400ml       coconut milk
1 l              chicken stock
500 ml      water
1 tbsp        fish sauce
2               kaffir kime leaves
1 lb           potatoes, cut into chunks or whole small potatoes
720 gr       chicken thighs
200 gr       flat rice noodles, cooked

coriander leaves, thai basil leaves, green onion, bean sprouts and sliced red chilli
soft boiled egg


3               cloves garlic
3cm         piece fresh ginger, peeled
2               French shallots, peeled
3               long red chilies
1  stalk      lemongrass, white part only
4               coriander roots
3cm          piece turmeric root
1 tbsp       fish sauce
65 gr         grated palm sugar
1tsp           ground coriander
1 tsp          ground cumin


To make the laksa paste, chop the garlic, ginger, eschalots, chillies, lemongrass and coriander roots. Finely grate the turmeric.Place in a small food processor. Add the fish sauce, palm sugar, ground coriander and cumin and process until the mixture forms a paste.

Heat the oil in a wok over medium heat. Add the laksa paste and cook, stirring, for six to eight minutes or until fragrant.

Add the coconut milk, stock and water and bring to the boil. Add the fish sauce, lime leaves, small potatoes and chicken and cook for 8 minutes or until the chicken is cooked through.

Carefully remove the chicken and shred using 2 forks. Divide the noodles between bowls and top with the laksa and shredded chicken. Top with the coriander, basil, onion and chilli to serve. Serves four to six.

You can always add cauliflower florets, small chunks of carrot, sweet potato.

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