- Publish Date
- Wednesday, 28 June 2017, 3:25PM
- By Allyson Gofton
Laksas are spicy fragrant soups popular in South-East Asia. There are many different versions; this one is not too hot and particularly warming on a cold night.
- 500 grams boneless corn fed chicken pieces, without skin
- ½ tblsp oil, sesame oil is ideal here
- 1 tblsp minced fresh ginger
- 1 tsp minced garlic
- 1 red chilli, deseeded and chopped (see Cook’s Tip)
- 100 grams snow peas or green beans, trimmed and sliced (see Cook’s Tip)
- 1½ tsp ground coriander
- 1½ cups coconut milk (use lite if wished)
- 3 cups chicken stock
- 2 tblsp Asian fish sauce
- 200 grams Asian-style dried noodles
- 2-3 spring onions, trimmed and chopped
- salt and pepper
- chopped coriander and few mint leaves to garnish
- Cut the chicken pieces into thin strips.
- Heat the oil in a large frying pan or wok and cook the chicken over a moderate heat until golden. Drain on absorbent paper.
- Add the ginger, garlic and chilli to the pan and cook one minute.
- Increase the heat and add the snow peas or green beans and ground coriander and cook a further minute.
- Add the coconut cream, stock, fish sauce, noodles, spring onions and chicken and simmer gently for about 3-4 minutes until the noodles are tender and the chicken cooked. Season with salt and pepper.
- Garnish with coriander and mint leaves.
Take your Radio, Podcasts and Music with you