Allyson Gofton - Chicken Laska

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


  1. Cut the chicken pieces into thin strips.
  2. Heat the oil in a large frying pan or wok and cook the chicken over a moderate heat until golden. Drain on absorbent paper.
  3. Add the ginger, garlic and chilli to the pan and cook one minute.
  4. Increase the heat and add the snow peas or green beans and ground coriander and cook a further minute.
  5. 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.
  6. Garnish with coriander and mint leaves.

Find more delicious recipes by Allyson here.

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