how to: classic chicken laksa

Indulge in a warming bowl of comfort food, perfect for a crisp autumn’s night. ​

YOU WILL NEED:

• 2 tablespoons vegetable oil
• 400ml coconut milk
• 1 litre chicken stock
• 2 cups (500ml) water
• 1 tablespoon fish sauce
• 2 kaffir lime leaves
• 4 x 180g chicken breasts, trimmed
• 200g cooked flat rice noodles
• coriander (cilantro) leaves, Thai basil leaves, green onion (scallion) and sliced long red chilli, to serve

laksa paste

• 3 cloves garlic
• 3cm-piece ginger, peeled
• 2 eschalots (French shallots), peeled
• 3 long red chillies
• 1 stalk lemongrass, white part only
• 4 coriander (cilantro) roots
• 3cm-piece fresh turmeric
• 1 tablespoon fish sauce
• ¼ cup (65g) grated palm sugar
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin


CLICK HERE FOR THE FULL RECIPE

TIPS + TRICKS

+ For a speedy version, thinly slice the chicken breasts and cook for 4–6 minutes or until cooked through.

+ The laksa paste can be made in advance and kept refrigerated for up to five days.

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