classic chicken laksa
- 2 tablespoons vegetable oil
- 400ml coconut milk
- 1 litre chicken stock
- 2 cups (500ml) water
- 1 tablespoon fish sauce
- 2 kaffir lime leaves
- 4 x 180g chicken breasts, trimmed
- 200g cooked flat rice noodles
- coriander (cilantro) leaves, Thai basil leaves, green onion (scallion) and sliced long red chilli, to serve
laksa paste
- 3 cloves garlic
- 3cm-piece ginger, peeled
- 2 eschalots (French shallots), peeled
- 3 long red chillies
- 1 stalk lemongrass, white part only
- 4 coriander (cilantro) roots
- 3cm-piece fresh turmeric
- 1 tablespoon fish sauce
- ¼ cup (65g) grated palm sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- To make the laksa paste, chop the garlic, ginger, eschalots, chillies, lemongrass and coriander roots. Finely grate the turmeric.
- Place in a small food processor. Add the fish sauce, palm sugar, ground coriander and cumin and process until the mixture forms a paste.
- Heat the oil in a wok over medium heat. Add the laksa paste and cook, stirring, for 6–8 minutes or until fragrant.
- Add the coconut milk, stock and water and bring to the boil. Add the fish sauce, lime leaves and chicken and cook for 8 minutes or until the chicken is cooked through.
- Carefully remove the chicken and shred using 2 forks. Divide the noodles between bowls and top with the laksa and shredded chicken. Top with the coriander, basil, onion and chilli to serve. Serves 4–6.
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