• Chicken laksa

    Serves: 4
    Cooking Time: 30 mins

    Ingredients

    • 1,2L chicken stock
    • 30ml (2 tbsp) sunflower oil
    • 300g chicken breast fillets, sliced into thin strips
    • 100g Thai red curry paste
    • 300ml coconut milk
    • 4 lime leaves, finely sliced
    • 10ml (2 tsp) fish sauce
    • 200g vermicelli noodles
    • 200g tofu, divided into 4 portions
    • 2 spring onions, finely sliced
    • 30ml (2 tbsp) fresh mint, roughly chopped
    • salt and freshly ground black pepper, to taste
    • TO SERVE

    • red chilli, sliced
    • spring onions, sliced
    • lime wedges

    Instructions

    1

    Bring the stock to a boil in a large pot over medium-high heat.

    2

    Heat the oil in a large frying pan and brown the chicken very quickly. Mix in the red curry paste and cook for a few seconds.

    3

    Add the stock, coconut milk, lime leaves and fish sauce, and bring to a boil. Reduce heat and simmer, about 15 minutes.

    4

    Place the noodles in a bowl and cover with boiling water. Leave for 10 minutes then drain and discard the water.

    5

    Divide the noodles between four bowls and add the tofu, spring onions and fresh mint. Pour in the stock, season and scatter with cucumber, chilli and spring onions.

    6

    Serve hot with the lime wedges.

     

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