Chicken and coconut laksa
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
Asian
COURSE
Main
Method
Place your rice noodles in a bowl and cover with boiling water. Cover the bowl with a plate and leave for 5 minutes.
Meanwhile, heat the oil in a pan or wok, and when hot add your garlic, ginger, chilli and spring onion. Cook on a medium heat for 1–2 minutes. You don’t want them to colour but rather just start to smell fragrant. Add the fish sauce, lime juice and sugar and stir well.
Reduce the heat and add the coconut milk. Follow with the chicken, allowing it to slowly poach in the coconut milk for 5–7 minutes until it is tender. Finally add the bean sprouts and cooked rice noodles. Serve sprinkled with coriander and with a wedge of lime.
This recipe is from Tiffany Goodall's First Flat Cook Book, published by Quadrille Publishing
Ingredients
60g rice noodles
1Â tbsp sunflower oil
2 garlic cloves, peeled and crushed
1cm piece ginger, peeled and chopped finely
1 red chilli, deseeded and chopped finely
1 spring onion, chopped finely
1Â tsp fish sauce
juice of 1 lime
1Â tsp granulated sugar
400ml can coconut milk
200ml chicken or vegetable stock (optional)
1 chicken breast, cut into strips handful of bean sprouts (optional) handful coriander leaves lime wedge
Method
Place your rice noodles in a bowl and cover with boiling water. Cover the bowl with a plate and leave for 5 minutes.
Meanwhile, heat the oil in a pan or wok, and when hot add your garlic, ginger, chilli and spring onion. Cook on a medium heat for 1–2 minutes. You don’t want them to colour but rather just start to smell fragrant. Add the fish sauce, lime juice and sugar and stir well.
Reduce the heat and add the coconut milk. Follow with the chicken, allowing it to slowly poach in the coconut milk for 5–7 minutes until it is tender. Finally add the bean sprouts and cooked rice noodles. Serve sprinkled with coriander and with a wedge of lime.
This recipe is from Tiffany Goodall's First Flat Cook Book, published by Quadrille Publishing
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