On a recent trip to Australia, I noticed that the word laksa appeared almost universally on menus. A Malaysian word, it usually referred to a spicy noodle soup containing coconut milk. It also was used to describe a spicy coconut milk-based sauce flavored with shrimp. The basis for the laksa is a spice paste that can be made days ahead and refrigerated or frozen.
Trim the Chicken breasts of any fat, cut in half lengthwise, and then, at a steep angle, cut crosswise into slices about
Heat the stock and coconut milk in a deep saucepan over medium heat and whisk in the Laksa Paste. Add the butternut squash and simmer for 5 minutes or until the squash is just tender. Meanwhile, coat a wok or large skillet with the olive oil and heat over high heat. Add the chicken and fry until the meat is just cooked through and the slices separate. Remove the chicken and set aside.
Place the zucchini and noodles in warm bowls. Top with the chicken. Taste the stock mixture and add lime juice, salt, and pepper to taste. Ladle hot stock into the bowls and serve immediately, garnishing with cilantro leaves and green onions, if desired.
If you like with fresh cilantro leaves and green onions, sliced on the bias
© 2004 John Ash. All rights reserved.