Singapore chicken and coconut laksa
This creamy laksa with a burst of ginger and creamy coconut texture is perfect for a flavoursome, comforting dish
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
150g fine rice noodles
2 red chillies, chopped with seeds
4 garlic cloves, finely chopped
2.5cm piece of ginger, peeled and finely chopped
150g fresh coriander, leaves and stalks coarsely chopped
juice of 1-2 limes
50ml toasted sesame oil
1 chicken breast, cut into thin shreds
2 tins of coconut milk
700ml stock
1 tbsp Nam Pla, fish sauce
salt
black pepper
8 spring onions, finely sliced at an angle
fresh coriander leaves
Method
Pour boiling water over the bowl of rice noodles and allow to soak until soft, about 10 minutes. Drain and cut into 5cm lengths.
Put the chilli, garlic, ginger, coriander and juice of one lime into a food processor and pulse to a coarse paste.
Cut the chicken breast in half lengthwise and then thinly slice at an angle and set aside.
Heat the sesame oil in a large saucepan and fry the chilli paste for 3 minutes. Add the whisked coconut milk and chicken stock. Bring to the boil, reduce heat and simmer for 5 minutes. Add the thinly shredded chicken, bring back to the boil and barely simmer for a further 3-4 minutes or until the chicken is cooked through. Add the fish sauce (Nam Pla) and taste and add more lime juice, salt and pepper if necessary.
Divide the noodles into serving bowls, ladle in the hot soup and garnish with spring onion and coriander leaves.
