Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Chicken and Noodle Laksa

This is one of our favourite cold-weather recipes that requires very little cooking. The Thai chillies give it a wonderful zing.

Measurement Conversion Calculator

Blitz all the curry powder ingredients together to form a coarse paste.
Pour the coconut cream into a large saucepan. Boil it over a medium heat until it separates.
Add the curry paste and fry for 2-3 minutes until fragrant. Stir in the soy sauce and chicken and cook for 3-4 minutes, stirring occasionally. Add the chicken stock, bring to the boil and simmer gently for 20 minutes. Season to taste with fish sauce and keep warm.
Arrange the noodles in a large bowl and pour over the boiling water to cover. Leave to stand for four minutes, then drain. Heat the sunflower oil in a frying pan and fry the sliced garlic. Separately fry the shallots and chillies for about 30 seconds until crispy and golden brown. Strain and cool. Pound together in a pestle and mortar with salt and sugar.
Divide the drained noodles between four serving bowls. Top with fish curry sauce. Serve with a garnish of limes, scatter with the garlic, shallot and chilli mix, chicory, bean-sprouts and coriander.

No Rating

SueinSydney May 2011

I love this recipe. We saw Ben cook it on the BBC series "The Best", and I have the book. I'm about to go and cook it now. It tastes delicious, but I have a problem: Just want to know why my Laksa sometimes curdles when I add the stock? It's OK until then, - thick and smooth, then add the stock and it goes all yucky! I use my Le Creuset casserole dish to cook it in. Ben! Help! Ta. Sue.

Reply to this comment | Report abuse
More
You will need to be a member to leave a comment - Log in / Register

Add a new comment

Name:

E-Mail:

Password: