If you haven’t heard of or tried Laksa before, it’s a coconut based curry, fragrant and spicy soup. I love the rich flavours and the warmth I get from this dish. If you don’t want the ‘kick’ from the chilli just deseed the chilli before putting it in the TM bowl.
The basis of any Laksa soup is a very flavoursome Laksa curry paste and after many tweaks and then combining it with my curry blend, I’m now very excited about sharing this recipe with you. I hope you enjoy this recipe as much as we do.
Week 25 – Chicken Laksa
Ingredients
Laksa Paste
- 1 lemongrass stalk, sliced into rings
- 3 garlic cloves, peeled
- 1cm fresh ginger
- 1 red chilli
- 1 tablespoon ThermoFun Curry Blend
- 1 teaspoon brown sugar
- 40g fish sauce
- 1 tablespoon coconut oil or sesame oil
- 50g water
Soup
- 1 onion, peeled and halved
- 10g coconut, shredded
- 400g coconut cream
- 1000g chicken liquid stock or 20g TM veg stock with 980g water
- 4 Kaffir lime leaves
- 15g lemon juice
- 600g chicken, sliced into strips
- 1 carrot, cut into thin match sticks
- 1 zucchini, cut into thin match sticks
- 450g Hokkien Noodles
- boiling water from kettle
Garnish
- fresh coriander
Instructions
- Place all ingredients for paste into TM bowl and mix 1 min / speed 10.
- Add onion and coconut and chop 3 sec / speed 5.
- Scrape down and sauté 5 mins / Varoma / speed 2 / MC off.
- Add coconut cream, stock, lime leaves and lemon juice.
- Place the chicken onto the Varoma tray and place assembled Varoma onto TM lid. Cook 15 mins / Varoma / speed 2.
- Add carrot and zucchini into Varoma deep dish and cook 8 mins / Varoma / speed 2.
- Place noodles into ThermoServer or large bowl and pour boiling water on top. Let it sit for 3 mins and then with a fork, loosen and separate the noodle strands. Drain water from the noodles and divide into 4 large soup bowls.
- Divide the chicken and vegetables into the four bowls and then carefully pour the soup on top of each.
- Garnish with chopped coriander.
Notes
The laksa paste recipe can be doubled or even tripled and freeze in even portions so it is readily available next time a recipe calls for a red curry paste.
Vegetables of your choice can be used in this recipe. Try snow peas and red capsicum too.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
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