Spicy Chicken Laksa

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IN­GRE­DI­ENTS FOR THE CHICKEN

6 chicken thighs or 4 breast fil­lets 1 tbsp olive oil 1 tsp five spice pow­der 1 tbsp runny honey 1 tbsp soy sauce FOR THE SOUP

3 tbsp laksa paste 1 tbsp fish sauce 1 tbsp sugar or agave syrup 2 limes 1 tsp finely chopped co­rian­der stems 2-3 kaf­fir lime leaves (sliced) 1 chicken stock cube

2 x 400ml cans co­conut milk TO SERVE

rice noo­dles Beansprouts sliced mangetout red chilli co­rian­der leaves

METHOD 1 toss the chicken in olive oil and the five spice, add the honey and soy sauce and pop in the oven. cook for 30min­utes or un­til golden brown. 2 In a large pot, heat the laksa paste in warmed olive oil. then add the fish sauce, sugar, chicken stock, juice of 1 lime, co­rian­der and kaf­fir lime leaves. stir them over the heat un­til fra­grant, add 300ml of wa­ter and sim­mer gen­tly for 5 min­utes. Add the co­conut milk and sim­mer for a fur­ther 20min­utes. 3 pop your rice noo­dles in the pot and bring to the boil for 4 min­utes or un­til the noo­dles are soft. 4di­vide

the rice noo­dles into bowls and add a hand­ful of beansprouts, mangetout and chicken pieces. La­dle in the soup to fill each bowl and gar­nish with chopped co­rian­der leaves, sliced red chilli and a wedge of lime.

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