Chicken, Buckwheat Noodle, Roast Garlic & Coriander Laksa

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Preparation info

  • For

    Six

    Meal-Sized Portions
    • Difficulty

      Medium

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

So what makes this so different from chicken noodle soup, you may well ask. Most chicken noodle soups I’ve had have been fairly insipid, but this relies on a gutsy, brown, roast chicken stock, full of dense buckwheat noodles and smoky roast garlic. Like all laksas, it’s a filling meal in itself or, served in tiny bowls, it makes a wonderful starter with something simple like roast sea bass to follow.

Ingredients

  • 3 boned chicken thighs
  • 3 tablespoons sesame oil
  • 18 cloves of garlic, not peeled
  • 2 medium-sized onions, peeled and finely sliced
  • 4 cloves of garlic, peeled and finely chopped
  • 1 medium-sized carrot, peeled and finely diced
  • 4 teaspoons peeled and finely grated fresh ginger
  • 1 mild red chilli, finely sliced
  • 6 tablespoons tamarind paste
  • 2 litres ( pints) brown roast chicken stock
  • 40ml ( fl oz) tamari
  • 300g (11 oz) buckwheat noodles, cooked
  • 2 cups fresh coriander leaves

Method

Preheat the oven to 200°C/400°F/Gas 6. Mix the sesame oil, chicken thighs and cloves of garlic together, spread them into one layer in an ovenproof dish and cook for 25 minutes.

When they’re cooked, remove from the oven and turn it off. Drain the oil and juices into a large saucepan and put the chicken and garlic to the side. Heat the saucepan and add the onions, chopped garlic, carrot, ginger and chilli. Sauté over a moderate heat, stirring from time to time, until the onions have wilted. Add the roasted garlic, tamarind and chicken stock and bring to the boil, then simmer for 10 minutes. Cut the chicken thighs into small chunks, add them to the pan and warm through for a few minutes. Add the tamari and check for seasoning; add more if needed. Heat the buckwheat noodles under warm water and place in the preheated bowls. Ladle the laksa broth on to the noodles and sprinkle generously with the coriander leaves.