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CHICKEN,
COCONUT AND CORIANDER LAKSA
INGREDIENTS
- 1 PACKET OF LAKSA PASTE - WOOLWORTHS
- 600ML HOT CHICKEN STOCK
- 400ML TIN OF COCONUT MILK
- 2 KAFFIR LIME LEAVES
- JUICE OF 1LIME
- 2 TBSP PALM OR DARK BROWN SUGAR
- 2 TBSP FISH SAUCE
- 2 COOKED CHICKEN BREASTS, SHREDDED
- 500G RICE NOODLES, COOKED ACCORDING TO PACKET INSTRUCTIONS
- 2 TBSP COARSELY CHOPPED FRESH CORIANDER
- 2 TBSP COARSELY CHOPPED FRESH MINT
- 4 SPRING ONIONS FINELY, CHOPPED BEAN SPROUTS FOR GARNISH
- 1 TIN WATER CHESTNUTS
METHOD
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PUT THE PASTE IN A LARGE POT OVER A LOW HEAT
AND COOK, STIRRING OFTEN, UNTIL THE PASTE HAS SOFTENED AND IS INTENSELY
FRAGRANT, ABOUT 20 MINUTES.
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POUR IN THE STOCK AND COCONUT MILK, BRING TO
THE BOIL AND SIMMER GENTLY FOR 15 MINUTES.
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ADD THE LIME LEAVES, LIME JUICE, SUGAR AND FISH
SAUCE. TASTE AND ADJUST THE SEASONING ADDING MORE FISH SAUCE IF
THE SOUP NEEDS MORE SALT.
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DIVIDE THE COOKED NOODLES AND SHREDDED CHICKEN
BETWEEN 6 WARMED SOUP BOWLS, THEN LADLE OVER THE SOUP.
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SERVE HOT, SPRINKLED WITH CORIANDER, MINT, SPRING
ONIONS, BEAN SPROUTS AND WATER CHESTNUTS.
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