Healthy noodle recipe for 6 people, takes only 50 mins; recipe has chicken, coriander seed, ginger, lemongrass, lime, fish sauce, soy sauce, coconut milk, garlic clove, red chilli, coriander, spring onion, rice noodle, mint and sesame oil.
Chicken laksa
Course: Healthy noodle
Servings
6
servings
Prep time
20 mins
Ingredients
- Coriander: handful coriander, chopped (leaves and stalks kept separate)
- Garlic Clove: 3 garlic cloves, sliced
- Red Chilli: 3 red chillies, deseeded and sliced
- Spring Onion: bunch spring onions, sliced
- Mint: handful mint leaves, chopped
- Chicken: 1 medium chicken, jointed into pieces and skinned
- Lime: zest and juice 1 lime
- Soy Sauce: 1 tbsp low-salt soy sauce
- Sesame Oil: 1 tbsp sesame oil (optional)
- Ginger: 3cm piece ginger, sliced
- Fish Sauce: 2 tbsp fish sauce
- Coriander Seed: 1 tbsp coriander seed
- Coconut Milk: 200ml light coconut milk
- Lemongrass: 2 lemongrass stalks, crushed
- Rice Noodle: 300g cooked rice noodle
Directions
- Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.
- Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.
- Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.
- Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.
