Malaysian Chicken Laksa
If you're after tasty comfort food, this spicy noodle soup is exactly what you need.
- Feeds: 4
- Time: 30 mins
- 8 skinless boneless chicken thighs
- 120g Karimix Laska Curry Paste
- 50g Karimix Lemongrass Chilli Sambal Paste
- 400ml coconut milk
- 240g rice noodles
- A splash of fish sauce
- 150ml chicken stock
- 2 onions (finely sliced)
- 1 red chilli (finely sliced)
- 1 red pepper (finely sliced)
- 2 spring onions (finely sliced)
- 1/3 cucumber (finely shredded)
- A small bunch of fresh coriander
- 2 fresh limes (cut into wedges)
- 4 tsp Kentish Oils Rapeseed Oil
- Marinade the chicken thighs in the Lemongrass Chilli Sambal Paste (the longer you can do this the better).
- Half an hour before you want to eat, start making the Laksa. Fry the onions in a little oil until they start to soften then add the Laksa Curry Paste and continue to gently cook for around five minutes.
- Pour in the coconut milk, the chicken stock, a splash of fish sauce and bring up to a simmer and cook for another five minutes then turn off the heat and set aside until ready to plate up.
- Pour boiling water over the rice noodles until they are completely covered and leave for around 10 minutes until they are soft then drain.
- Fry the the chicken by starting with a hot pan then turning it down a little to ensure it cooks right through the meat. Once cooked, carve the chicken into thin strips.
- Place a good handful of the noodles into a bowl, pour over a generous ladle full of the broth, top it with the sliced chicken and garnish with the cucumber, pepper, chilli, fresh coriander and lime wedges.