Rustic Chicken Laksa has to be one of my favourite asian soups. Slightly spicy coconut broth with rice noodles and seasonal veges, finished with a wedge of lime and bursts of fresh coriander, this one is super good and can be whipped up for dinner within 30 minutes.
Rustic Chicken Laksa
1 small onion, fine dice
4 garlic cloves, fine dice
1 tsp. root ginger, finely grated
1 tbsp. peanut oil
1 230g jar thai style laksa paste
400g boneless chicken thigh, cut into strips
1 can coconut cream
1/4 tsp fish sauce
1 tbsp. palm sugar, shaved
300g rice stick noodles, cooked
1 carrot, peeled and cut into match sticks
1 head broccoli, cut into florets
1/2 pak choy, washed and chunky slice
1 lime, cut into 4 wedges
4 tbsp. fresh coriander, rough chop
4 tbsp. crispy shallots*
- Heat a large pot over a low to medium heat, add peanut oil and onions. Sweat for 5 minutes until translucent, add garlic and ginger cook for a further 1 minute until fragrant.
- Add laksa paste and cook for 2 minutes, add sliced chicken cook until chicken starts to turn white.
- Add coconut cream. Fill laksa and coconut cream tin with water add to the pot. ( Fill coconut up twice, this makes sure you don’t leave any laksa paste or coconut to waste.)
- Add palm sugar and fish sauce simmer for 15 minutes.
- While your laksa is simmering, cook noodles and rinse in cold water, blanch all vegetables until just tender, drain and run under cold water to stop the cooking process.
- In each of the serving bowls evenly divide rice noodles and top with vegetables. ( when you add the hot laksa they will heat up.)
- Fill each bowl with hot laksa and chicken, sprinkle with crispy shallots and coriander plus a wedge of lime to serve.
* Crispy Shallots can be found at any asian supermarket or in the international isle at your supermarket.