Chicken Laksa (Hot and Sour Noodle Soup)
I'm baaa-aaack! So I've been on a bit of a hiatus whilst I completed my final law exams and I've also just had a little week's break to Italy to relax and recuperate... but now the blog is back in full force as of today and we're opening with an absolute banger!
This is a Thai dish not dissimilar from the Chinese classic hot and sour soup but the flavours are ramped up and a creaminess is added from the coconut milk as well as a bit of substance from the noodles making this an ideal dinner. The only way I can describe this is a big ol' hug in a bowl (which is what I think we all need in this rainy miserable weather!).
Chicken Laksa (Hot and Sour Noodle Soup)
Serves 4
2 small onions
2 red chillies
3 balls stem ginger
1 tsp oil
2 lemongrass stalks
3 chicken breasts
600ml chicken stock
2 tbsp Worcester sauce
1 tbsp soft brown sugar
A few handfuls spinach
400ml coconut milk
2 limes
2 bundles thin rice noodles
sea salt and freshly ground black pepper
In a pan, gently fry the onions, finely sliced, the red chillies, finely sliced, and the stem ginger, finely chopped, in 1 tsp oil for 2 minutes.
Add the lemongrass stalks, finely chopped, then the chicken breasts, sliced. Stir fry until the chicken is coloured. Add the chicken stock and bring to a simmer, then stir in the Worcester sauce and soft brown sugar then simmer for 10 minutes, until the chicken is cooked.
Add a few handfuls baby leaf spinach, the coconut milk and the juice from the limes. Warm until the spinach wilts.
Meanwhile, cook the thin rice noodles according to pack instructions and then stir into the laksa. Season with salt and pepper, divide between bowls and enjoy!
This is a Thai dish not dissimilar from the Chinese classic hot and sour soup but the flavours are ramped up and a creaminess is added from the coconut milk as well as a bit of substance from the noodles making this an ideal dinner. The only way I can describe this is a big ol' hug in a bowl (which is what I think we all need in this rainy miserable weather!).
Chicken Laksa (Hot and Sour Noodle Soup)
Serves 42 small onions
2 red chillies
3 balls stem ginger
1 tsp oil
2 lemongrass stalks
3 chicken breasts
600ml chicken stock
2 tbsp Worcester sauce
1 tbsp soft brown sugar
A few handfuls spinach
400ml coconut milk
2 limes
2 bundles thin rice noodles
sea salt and freshly ground black pepper
In a pan, gently fry the onions, finely sliced, the red chillies, finely sliced, and the stem ginger, finely chopped, in 1 tsp oil for 2 minutes.
Add the lemongrass stalks, finely chopped, then the chicken breasts, sliced. Stir fry until the chicken is coloured. Add the chicken stock and bring to a simmer, then stir in the Worcester sauce and soft brown sugar then simmer for 10 minutes, until the chicken is cooked.
Add a few handfuls baby leaf spinach, the coconut milk and the juice from the limes. Warm until the spinach wilts.
Meanwhile, cook the thin rice noodles according to pack instructions and then stir into the laksa. Season with salt and pepper, divide between bowls and enjoy!
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