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Aromatic Chicken Laksa

Aromatic Chicken Laksa

This fragrant Chicken Laksa is a harmonious marriage of velvety coconut milk, succulent slices of diced chicken, and a fragrant paste bursting with lemongrass, shallots, garlic, galangal, and fiery red chilies. The result is a complex symphony of creamy, spicey, and slightly sweet flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 5
Course: Dinners
Cuisine: Asian
Calories: 849
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Extra Virgin Coconut Oil
  • 3 tbsp Thai Red Curry Paste
  • 400 ml Full Fat Coconut Cream Milk
  • 500 ml Chicken Stock
  • 300 grams Shallots preferably small or baby-sized
  • 600-700 grams Chicken Breasts diced or cut into strips
  • 250 grams King Prawns optional
  • 200 grams Spinach preferably organic
  • ½ tsp Golden Caster Sugar
  • 30 ml Fish Sauce
  • 1-2 tsp Lemon Zest
  • 1 tbsp Fresh Lemon Juice
  • 1 tbsp Cornflour (Corn Starch)
Topping
  • 600 grams Rice Noodles usually precooked
  • Fresh Cilantro or Basil optional
  • Lime or Lemon Wedges optional
  • Sliced Red Chillies optional

Equipment

  • Frying Pan
  • Chopping Board
  • Saucepan
  • Citrus Juicer
  • Silicone Spatula
  • Weighing Scales
  • Measuring Spoons

Method
 

  1. Peel the shallots, then halve if they're big.
    300 grams Shallots
  2. Wash the chicken breasts and cut them into chunks or large slivers.
  3. Heat the oil in a large pot over medium heat.
    2 tbsp Extra Virgin Coconut Oil
  4. Add the shallots and cook for 2-3 minutes or until translucent. Remove and put aside in a bowl.
  5. Add the chicken to the pan and cook for 5-6 minutes, or until the chicken is sealed.
    600-700 grams Chicken Breasts
  6. Add the shallots back to the pan.
  7. Add the Thai paste and coat the chicken and shallots.
    3 tbsp Thai Red Curry Paste
  8. Add the coconut cream milk, stock, sugar, fish sauce, and lemon zest.
    400 ml Full Fat Coconut Cream Milk, 500 ml Chicken Stock, ½ tsp Golden Caster Sugar, 30 ml Fish Sauce, 1-2 tsp Lemon Zest
  9. Bring to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.
  10. Add the prawns 10 minutes after cooking the chicken.
    250 grams King Prawns
  11. Meanwhile, wash the spinach and trim off the stalks.
    200 grams Spinach
  12. If the Laksa is too watery, mix the cornflour with a bit of cold water in a cup and slowly add it. Mix and stir until it's a little thicker. Discard any leftover cornflour mixture.
    1 tbsp Cornflour (Corn Starch)
  13. Slowly add the fresh lemon juice.
    Note: Add slowly and taste it as you add it to check it's not too lemony.
    1 tbsp Fresh Lemon Juice
  14. Add the spinach and allow it to wilt.
  15. Dip the rice noodles in hot water in a separate pan, but do not boil.
    600 grams Rice Noodles
  16. To serve, add the rice noodles and laksa to a bowl.
  17. Garnish with lemon or lime wedges, cilantro or basil, and sliced chilies.
    Fresh Cilantro or Basil, Sliced Red Chillies, Lime or Lemon Wedges
  18. Serve and enjoy!

Notes

Here are some top tips to help you succeed in making a Chicken Laksa like a pro:
  1. If you're unsure whether your chicken is cooked through, use a thermometer. Our favorite is Thermapen; according to the device, the chicken should be no less than 74°C.
  2. While the Laksa can be prepared ahead, it is recommended that the noodles be cooked and fresh toppings added just before serving. The noodles can become soggy if left in the broth for too long.
  3. Slice or cube the chicken breasts for quicker cooking and better absorption of the laksa flavors.
  4. After the chicken is cooked through, taste the sauce to check if you need more paste, chili, fish sauce, or lemon.
  5. Laksa is best enjoyed hot. Leave it to rest for 5 minutes to allow the flavors to meld, then serve.
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