Bean, Spinach, Sweetcorn and Chicken Laksa

Name: Bean, Spinach, Sweetcorn and Chicken Laksa
Yield: Serves 4
Ingredients: 3 tablespoons lime juice; 80 g (2 ½ oz) rice vermicelli noodles, cooked and refreshed; 20 green beans, topped and tailed; 150 g (5 oz) spinach, coarsely shredded; 8 fresh baby sweetcorn, brushed with a little sesame oil; 8 fresh baby sweetcorn, brushed with a little sesame oil; 2 chicken breasts, cut in half lengthways and lightly brushed with sesame oil; 2 chicken breasts, cut in half lengthways and lightly brushed with sesame oil; ½ small bunch coriander; 12 mint leaves; 2 small onions, finely sliced; 2 green chillies, finely sliced; 1 leek, washed and finely sliced; 2 lemongrass stems; 4 lime leaves; 2 teaspoons Thai fish sauce; 880 ml (1 ½ pints) light chicken stock; 2 cloves garlic, peeled and crushed; 1 ½ tablespoons sesame oil; 2 star anise; finely grated ginger

Preparation info

Serves
4

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Add more of anything you want to this laksa — treat it as a melting pot for your favourite flavours. Don’t worry if fresh baby sweetcorn are unavailable as the dish is still delicious without them.

Ingredients

2 small onions, finely sliced
1 leek, washed and finely sliced
2 green chillies, finely sliced

Soup
Gluten-free

Method

Preheat oven to 200°C/400°F/Gas Mark 5. Sauté onions, leek and chillies in sesame oil until onions start to caramelise, stirring well. Add garlic, ginger, star anise, lime leaves and lemongrass (remove the two outer layers and finely slice the thickest end for