Chicken Laksa

Chicken Laksa

Laksa is the most amazing tasting noodle soup that is traditional in Malaysia. I still remember having my first laksa and spilling the delicious soup down the front of my white shirt… Not a pretty look but well worth it for the deliciousness!

serves 2-3

2 chicken breasts, very finely sliced
1 can coconut milk (400g / 14oz)
220g (8oz) fresh laksa noodles or singapore noodles
handful basil or coriander (cilantro) leaves, to serve

for the curry paste:
1 onion, peeled & chopped
1 thumb-sized piece ginger, chopped
1 tablespoon turmeric
2 teaspoons chilli flakes (1 teaspoon chilli powder)
1 lime, zest and juice

1. Whizz the laksa paste ingredients with 2 tablespoons oil in a food processor until you have a chunky puree.

2. Heat a few tablespoons oil in a large saucepan over a very high heat. Add chicken and stir fry quickly for 1 -2 minutes or until chicken is white and no longer pink. Remove from the pan and place in a clean bowl.

3. Stir fry laksa paste for a few minutes until it smells lovely and fragrant.

4. Add coconut milk and 2 cups water. Bring to a simmer.

5. Add noodles and bring back to a simmer, stirring to break up the noodles.

6. Return chicken to the pan. Taste and season with salt and possibly a pinch or two of sugar.

7. Serve with basil or coriander leaves (cilantro) on top.

Prepare Ahead?

The laksa paste can be made in advance and stored in the fridge for a week or so or in the freezer for longer. It’s best if the basil is added at the last minute but the soup can be made in advance and reheated. The noodles can keep soaking up liquid so be prepared for that. You might like to add the noodles just before serving.

Variations

vegan / vegetarian – replace chicken with cooked chickpeas OR Replace the chicken with cubes of tofu and/ or mixed vegetables, either frozen or fresh. Add the veg with the coconut milk and water and simmer for a few minutes until cooked. Red peppers (capsicum) are lovely as are green beans, carrots, beans, sprouts, zucchini (courgettes). Cauliflower would have to be my favourite veg in laksa because it soaks up all the lovely sauce and tastes wonderful.

pescetarian – replace chicken with cooked & peeled prawns (shrimp).

gluten-free – replace the wheat noodles with rice noodles or mung bean noodles or even gluten-free spaghetti. Some traditional Laksas contain a mix of both yellow wheat noodles and white rice vermicelli.

short on time – use a commercial laksa paste or thai curry paste instead of making your own.

paleo / gluten-free – replace noodles with ‘zucchini’ noodles (finely sliced ribbons of zucchini).

can’t find laksa or singapore noodles? – cook spaghetti according to the packet and use instead.

carb lovers / more substantial – increase the noodles

Waste Avoidance Strategy

chicken breasts, ginger – freeze.

coconut milk, turmeric, chilli, onion – pantry.

noodles – generally keep in the fridge for a few weeks. Can be frozen.

basil or coriander (cilantro) leaves – freeze or place in a jar and cover with olive oil to make a basil / coriander oil. Will keep in the fridge for weeks like this.

lime – will keep for months in a plastic bag in the fridge.

Problem Solving Guide

too bland – season more generously with salt or fish sauce. Or add a dash of chilli powder or chilli flakes. If you’ve used a commercial paste, add more or try another brand next time.

don’t have any noodles – no problem. Cook some spaghetti or bucatini until not quite done then drain and add as above. Or do the same with dried wheat noodles.

no fresh ginger? – substitute a tablespoon dried ground ginger.

no turmeric? – substitute in curry powder (preferably one that has turmeric high up on the ingredients list) or use ground cumin – the colour won’t be as yellow but it will still taste heavenly.

too hot? – be careful with the chilli! For now you can dilute it with more coconut milk or just serve with some cooling cucumber or yoghurt.

Serving Suggestions

A meal on its own.

Leftover Potential

Will keep in the fridge for at least a week or more but best when served fresh with the fresh basil and noodles.

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