Spicy Chicken Laksa
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.