Fitzroy Chicken Laksa (Karen Style)
Julie Short
ingredients
- 6 dried red chillis
- 1 onion, finely chopped
- a small piece of root ginger, peeled and grated
- 3 tablespoons of Thai fish sauce
- finely grated rind of 1 lime
- 3 tablespoons cashew nuts
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 tablespoons vegetable oil, plus extra for the noodles
- 475ml light chicken stock
- 750ml coconut milk
- 225g dried flat rice noodles
- 400g boneless, chicken breasts, cut into thin strips
- 225g beansprouts
- sprigs of fresh coriander, to serve
directions
- 1
1. Soak the chillies in warm water for 30 minutes. Drain them, cut them in half and remove the seeds. Put the chillies, onion, ginger, fish sauce, lime rind, cashew nuts, turmeric, ground coriander and half the vegetable oil into a food processor or blender and process to form a smooth paste.
- 2
2. Heat the remaining oil in a non-stick frying pan, add the past and fry for 5minutes, stirring all the time to prevent sticking. Add the stock and simmer for a further 5 minutes.
- 3
3. Pour in the coconut milk, stirring constantly to prevent curdling. Bring to the boil and simmer, uncovered, for about 5 minutes.
- 4
4. Meanwhile, cook the noodles in a separate pan of boiling water according to the manufacturer’s instructions; drain and toss in a little oil. Set aside.
- 5
5. Stir the chicken into the soup. Simmer for a further 3-4 minutes until the chicken is cooked.
- 6
6. To serve, divide the noodles between 4 deep bowls. Add the beansprouts and ladle over the hot soup. Top with the coriander sprigs and serve immediately
Source: Karen Stewart
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