Malaysian Chicken Laksa

Malaysian Chicken Laksa

Although it’s the national dish of both Malaysia and Singapore, Laksa can be found right across South East Asia, it’s basically comfort food. The fragrant, noodle soup has hundreds of variations but it’s always so popular and my version is really quick to whip up on a busy midweek evening.

You'll find the full ingredients list and method below the 'how to make it' video...

Ingredients for the Chicken Laksa

Serves 4

You will need to order these ingredients from Somerset Foodie

120g Laksa Curry Paste

50g Lemongrass Chilli Sambal Paste, plus a little extra to add as a condiment

400ml Coconut Milk

240g 5mm Wide Rice Stick Noodles

A Splash of Fish Sauce

You will also need:

150ml Chicken Stock

2 x Onions, finely diced

8 Skinless Boneless Chicken Thighs

A small bunch of Fresh Coriander

2 Fresh Limes, cut into wedges

2 Spring Onions, finely sliced

1 Red Chilli, finely sliced

⅓ Cucumber, finely shredded

1 Red Pepper, very thinly sliced

A little Rapeseed Oil for frying

Plus:

A large pot to make the Laksa soup

A frying pan or griddle pan for the chicken

(DIETARY INFO: You can make this dish gluten free if you omit the Lemongrass Sambal Paste which contains a little soy sauce, it also contains FISH and CRUSTACEANS. The Laksa paste contains no allergens at all.)

The first job is to marinade your chicken thighs in the Lemongrass Sambal Paste, the longer you can do this the better (overnight is best, but if you’re pushed for time, try to give it half an hour). It works really well if you bash the thighs a little to flatten them slightly, which tenderises the meat before massaging in the Lemongrass Chilli Sambal Paste.

About 30 minutes before you want to eat, start making the Laksa. Fry the onions in a little oil until they start to soften. Now add the Laksa paste and continue to gently cook for about 5 minutes. Now pour in the can of coconut milk, the chicken stock, a splash of fish sauce and bring up to a simmer and cook for about 5 minutes. Turn off the heat and set aside until ready to go. You can do this job way in advance.

Next boil the kettle and pour over the rice stick noodles until they are completely covered, leave for around 10 minutes – until they are soft. Once they have softened, drain and keep aside until you plate up.

In your frying pan or griddle pan, cook the chicken. I always find it best to start with a really hot pan and then turn down the heat to cook right through, sometimes it’s easier to finish them off in the oven. Whilst the chicken is cooking, you can finish prepping the rest of your ingredients.

Once the chicken has cooked through, carve it into nice strips and you’re ready to plate up.

Place a good handful of the noodles into each bowl, then pour over a generous ladle full of the Laksa. Top it with the sliced Lemongrass Chicken and garnish with the shredded cucumber, sliced red pepper, sliced chilli and fresh coriander. Don’t forget to serve with a lime wedge and a little more of the Lemongrass Chilli Sambal.



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