Quick, easy and delicious to make, this laksa is a favourite in our house.
Ingredients
- 2 tablespoons oil
- 2 cloves garlic, finely chopped
- 2cm knob of ginger, grated
- 2 tablespoons laksa paste (check package instructions as they vary immensely in heat and flavour)
- 2 teaspoons finely chopped lemongrass (can substitute for lime zest or shredded kaffir lime leaf)
- 4 cups (1 litre) chicken stock
- 400ml can coconut cream
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1-2 teaspoons brown or palm sugar
- 3-4 Rangitikei free range chicken breasts, sliced
- small handful cherry tomatoes
- 200g dried fine or round egg noodles
- large handful beansprouts
- 1/3 cup coriander leaves
- 1/4 cup mint leaves
Method
Heat the oil in a large saucepan over a gentle heat and cook the garlic, ginger, laksa paste and lemon grass until fragrant, taking care not to burn the paste. Add a little more oil if needed.
Pour in the chicken stock, coconut cream, lime juice, soy, fish sauces and sugar. Simmer for 10 minutes before tasting, add a little salt if needed. The broth should be a balance, of sweet, sour, spicy and salty.
Add the chicken and tomatoes to the pan and simmer until chicken is cooked through.
While the chicken is cooking heat a pan of boiling salted water and cook the noodles until just tender, according to package instructions.
Divide the noodles between 4 bowls. Pour over the broth and divide the chicken and tomatoes between each bowl.
Top with bean sprouts, coriander and mint leaves.
