Creamy Chicken Laksa

• neutral oil1 tbsp
• laksa pastebought, adjust to heat preference4 tbsp
• shallots, finely sliced2 piece
• garlic, minced3 clove
• ginger, grated20g
• lemongrass, bruised, tender part only2 stalk
• kaffir lime leaves, torn4 piece
• chicken thigh, boneless, skinless, sliced into strips600g
• chicken stock750ml
• coconut milkfull fat600ml
• fish sauce1½ tbsp
• palm sugaror brown sugar1 tsp
• rice vermicellidried250g
• bean sprouts150g
• eggs, soft boiled, halved (optional)4 piece
• lime, cut into wedges2 piece
• coriander, roughly chopped1 handful
• mint, leaves picked1 handful
• red chilli, sliced (optional)1 piece

Method

1. 1

   Heat the oil in a large pot over medium heat. Add shallots, garlic, ginger and lemongrass and cook until fragrant and softened.

2. 2

   Stir in the laksa paste and fry until the oil separates and the paste darkens slightly.

   Frying the paste properly removes the raw edge and deepens the flavour.

3. 3

   Add the chicken strips and toss in the paste until coated and just starting to turn opaque.

4. 4

   Pour in the stock and add the lime leaves. Bring to a gentle simmer and cook until the chicken is tender.

5. 5

   Meanwhile, soak or cook the vermicelli according to the packet, drain and rinse under cold water. Soft boil the eggs if using.

6. 6

   Lower the heat and stir in the coconut milk, fish sauce and palm sugar. Warm through without boiling hard, then fish out the lemongrass and adjust with fish sauce and lime juice.

   Boiling hard can split the coconut milk and dull the creaminess.

7. 7

   Divide noodles and bean sprouts among four bowls. Ladle over the chicken and broth, then top with egg, coriander, mint, chilli and a lime wedge.

Per serving

680

kcal

37g

protein

56g

carbs

35g

fat

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