Chicken laksa
( SERVES 4 )
14/11/2009
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Ingredients
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| 3 | Garlic cloves |
| 5 cm | Root ginger |
| 1 | Red chilli |
| 2 | Kaffir lime leaves |
| ¼ cup | Roasted peanuts |
| 1 tbsp | Fish sauce |
| 1 tbsp | Brown sugar |
| 1 tsp | Ground tumeric |
| ¼ cup | Fresh coriander |
| 3 tbsp | Oil |
| ¼ cup | Lime juice |
| 120 g | Egg noodles |
| 400 ml | Coconut milk |
| 2 cups | Chicken |
| 2 tbsp | Peanuts |
| 1 to serve | Fresh coriander |
Directions
- Place crushed garlic, grated ginger, chopped chilli (seeds removed), lime leaves, peanuts (unsalted), fish sauce, sugar, turmeric, chopped coriander, oil and lime juice in a blender. Blend to a paste.
- Scrape mixture into a saucepan and cook over a medium heat for 1 minute.
- Add chicken stock, bring to the boil, then add noodles and coconut milk. Bring back to the boil and simmer for 3 minutes.
- Divide mixture among four bowls. Top with chicken, extra peanuts and coriander leaves.
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Comments
tkstephenson
added 13 days agoInstructions include adding chicken stock, but there is no mention of chicken stock in the list of ingredients. Is it meant to be 2 cups of chicken or 2 cups of chicken stock?
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