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.
Use thick rice noodles, see back of packet for cooking instruactions
Simple base ingredients to a good laksa.
Sweat onion in peanut oil, add ginger and garlic. Cook until fragrant.
Add laksa paste and cook out for 2 minutes.
Add chicken strips.
Once the chicken has started to turn white add coconut milk.
Fill laksa jar with water add this to the pot.
Followed by 2 cans of water. I’ve used the coconut cream and laksa jars for measures, plus you don’t leave any goodies behind.
Once noodles are cooked rinse under cold water and leave to drain.
Divide evenly between serving bowls.
Slice the stalk end of the pok choy quiet thin.
Slice the leaves into large slices, cooks extremely fast.
Divide blanched vegetables between serving bowls.
After laksa has simmer for 15 minutes its ready to serve.
Top with chicken.
Ladle over hot laksa.
Finish with crispy shallots, coriander and lime wedge.