29 April 2013

Plate Up. Chicken Laksa

I’ve always enjoyed the fragrance of Asian food, particularly laksas which are a popular spicy noodle soup from Malaysia, Singapore and Indonesia. Here is a quick and easy alternative to the traditional Asian soup.

What you’ll need
4 chicken thighs
1 dessert spoon Chinese five-spice
1 tablespoon runny honey
1 tablespoon seasame seeds
1 chicken stock cube
1 squash, diced
2 cloves garlic, crushed
1 thumb-sized piece of ginger, finely chopped
2 red chillies
1 teaspoon tumeric
1 teaspoon coriander seeds
½ bunch spring onions, sliced
1 heaped teaspoon peanut butter
1 tablespoon soy sauce
250g rice noodles
1 bunch asparagus, halved
1 tin light coconut milk
1 lime

What to do
On a sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice. Cook in a frying pan with olive oil, turning after 4minutes when nicely charred.

In a large saucepan fry off the onion, garlic, ginger, turmeric and coriander seeds in olive oil until fragrant. Add 800ml boiling water and your crumbled stock cube. Add the squash and chilli. Next add the peanut butter and soy sauce. Stir well. Add in the asparagus and coconut milk and bring to the boil. Once boiling at noodles and juice of lime. Stir well and simmer for 3 minutes or until the noodles are cooked.

Drizzle chicken with honey and sprinkle with sesame seeds. Slice and serve with laksa. Serves 4.

Photos by Krissie.