Coconut chicken laksa

Name: Coconut chicken laksa
Yield: Serves 4
Cuisine: Malay
Ingredients: 2 small red birds-eye or serrano chillies, finely sliced; 16 Vietnamese mint/laksa leaves; 1 tablespoon coriander/cilantro/Chinese parsley leaves; 2 small red birds-eye or serrano chillies, finely sliced; 1 tablespoon coriander/cilantro/Chinese parsley leaves; 1 tablespoon coriander/cilantro/Chinese parsley leaves; 1 small cucumber, peeled, seeded and shredded; 2 teaspoons Fried Shallot Slices; 16 Vietnamese mint/laksa leaves; 250 ml/8 fl oz coconut cream; 500 ml/16 fl oz White Chicken Stock; 2 chicken breasts, skin removed; 125 g/4 oz bean sprouts; 2 kaffir lime leaves, finely shredded; 500 g/1 lb fresh rice noodles; 20 ml/¾ fl oz fish sauce; 2 teaspoons strained lime juice; 500 ml/16 fl oz coconut milk; 1 teaspoon Chilli Jam; 8 teaspoons Laksa Paste

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

2 chicken breasts, skin removed
500 ml/16 fl oz White Chicken Stock

Australian
Oceania
Asia
Australia
Malaysia
Malacca
Southeast Asia
Soup

Method

Steam or poach chicken gently in stock for 15 minutes, or until just cooked through. Remove chicken from stock and cool. Shred meat. Reserve stock.
Bring coconut cream, laksa paste and chilli jam slowly to the boil, uncovered, in a saucepan. Reduce heat and simmer for 10 minutes, or until oil rises to surface.
Add coconut milk and stock and return to