classic chicken laksa

  • 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
  1. To make the laksa paste, chop the garlic, ginger, eschalots, chillies, lemongrass and coriander roots. Finely grate the turmeric. 
  2. Place in a small food processor. Add the fish sauce, palm sugar, ground coriander and cumin and process until the mixture forms a paste. 
  3. Heat the oil in a wok over medium heat. Add the laksa paste and cook, stirring, for 6–8 minutes or until fragrant. 
  4. Add the coconut milk, stock and water and bring to the boil. Add the fish sauce, lime leaves and chicken and cook for 8 minutes or until the chicken is cooked through. 
  5. Carefully remove the chicken and shred using 2 forks. Divide the noodles between bowls and top with the laksa and shredded chicken. Top with the coriander, basil, onion and chilli to serve. Serves 4–6.  
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