Chicken laksa

Name: Chicken laksa
Cuisine: Malay
Ingredients: 500 ml White Chicken Stock; 450 ml coconut milk; 1 x 250 g free-range corn-fed chicken breast, skin removed; 30 ml fish sauce; 3 teaspoons Fried Shallots; 1 teaspoon Chilli Jam; ¼ cup Paramount or Singapore laksa paste; 500 g fresh rice noodles; 20 ml strained lime juice; 125 g bean sprouts; 3 kaffir lime leaves; 24 laksa (Vietnamese mint) leaves; 3 red bird’s-eye chillies, finely sliced; 3 teaspoons coriander leaves

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This soup is of Nonya origin and has become a familiar part of the Australian urban diet. We seek out the best laksa places everywhere as if we’re hunting for gold, demonstrating our appetite and love for spicy, rich food. Make the paste and stock ahead of time and you can whip up a delicious meal in minutes. Laksa translates easily into large numbers: you can increase the quantities according to how many you are feeding without fear of losing out on quality or flavour.