Name: Chicken, Buckwheat Noodle, Roast Garlic & Coriander Laksa
Yield: For Six Meal-Sized Portions
Ingredients: 3 boned chicken thighs; 18 cloves of garlic, not peeled; 2 medium-sized onions, peeled and finely sliced; 3 tablespoons sesame oil; 2 cups fresh coriander leaves; 300g (11 oz) buckwheat noodles, cooked; 6 tablespoons tamarind paste; 1 mild red chilli, finely sliced; 4 teaspoons peeled and finely grated fresh ginger; 1 medium-sized carrot, peeled and finely diced; 4 cloves of garlic, peeled and finely chopped; 2 litres (3½ pints) brown roast chicken stock; 40ml (1½ fl oz) tamari

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.