Classic CHICKEN LAKSA
SPICE UP YOUR DAY WITH THIS FRAGRANT LAKSA
Indulge in a warming bowl of comfort food, perfect for a crisp autumn night. 2 tablespoons vegetable oil 400ml coconut milk 1 litre chicken stock 2 cups (500ml) water £ Ì>LiÃ« wÃ Ã>ÕVi Ó >vwÀ i i>ÛiÃ 4 x 180g chicken breasts, trimmed Óää} Vi` y>Ì ÀVi `iÃ coriander leaves, Thai basil leaves, green onion and sliced long red chilli, to serve
3 cloves garlic 3cm piece ginger, peeled 2 eschalots, peeled 3 long red chillies 1 stalk lemongrass, white part only 4 coriander roots 3cm piece fresh turmeric £ Ì>LiÃ« wÃ Ã>ÕVi ¼ cup (65g) grated palm sugar 1 teaspoon ground coriander 1 teaspoon ground cumin
STEP 1 To make the laksa paste, chop the garlic, ginger, eschalots, chillies, lemongrass and coriander roots. Finely grate the turmeric. STEP 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. STEP 3 Heat oil in a wok over medium heat. Add laksa paste and cook, stirring, for 6–8 minutes or until fragrant. Add the coconut milk, stock and water and bring to the boil. Add the fish sauce, lime leaves and chicken. Cook for 8 minutes or until the chicken is cooked through. STEP 4 Carefully remove the chicken and shred using 2 forks. Divide noodles between bowls and top with laksa and chicken. Top with the coriander, basil, onion and chilli to serve. Serves 4–6.