Cheat’s Chicken Laksa
Servings: 4
This Cheat’s Chicken Laksa has all the flavour of your favourite takeout version, but can be prepped and cooked in only 15 minutes, using just one pan.
Ingredients
- 250 g 9 oz ramen noodles, egg noodles or rice vermicelli noodles
- 2 tbsp olive oil
- 500 g 1 lb 2 oz boneless, skinless chicken thighs (or breast if you prefer), cut into bite-sized pieces
- 2 tbsp Marion’s Thai Red Curry Paste or laksa paste see note 1
- 400 ml 13½ fl oz coconut milk
- 8 cups 2 litres chicken stock
- 200 g 7 oz fried tofu puffs
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 2 cups 180 g fresh bean sprouts
- TO SERVE
- Lime wedges
- Store-bought crispy fried shallots
- Spring onion scallion, finely sliced
- Coriander cilantro (optional)
- Sliced fresh long red chilli optional
Instructions
- Cook the noodles as per the packet instructions less 1 minute. Rinse in cold water and set aside.
- Heat the olive oil in a large pot over high heat.
- Add the chicken and cook for 1–2 minutes until it begins to brown slightly.
- Add the curry or laksa paste and cook for 30 seconds.
- Add the coconut milk and chicken stock and cook for 2 minutes.
- Cut the fried tofu puffs in half using kitchen scissors. Add them to the pot with the fish sauce and lime juice. Cook for 2 minutes.
- Add half the bean sprouts and turn the heat off.
- Serve the laksa in individual bowls, topped with the remaining bean sprouts, the lime wedges, crispy fried shallots, spring onion, coriander and fresh chilli (if using).
Notes
Note 1 - I have tried all of the supermarket laksa pastes and have found they are either too sweet or too strong in shrimp paste flavour (which is a characteristic flavour of any good curry laksa). I found Marion’s Thai Red Curry Paste during my search (available in Australia and New Zealand). Many of the ingredients in it are similar to a good-quality laksa paste, but this one has the addition of shrimp paste, which is perfect for this laksa recipe! It is subtle and gives the dish just the depth of flavour it needs without being overpowering. The spice level is medium-high – you can use half the amount of paste if you would prefer less spice. If you can’t find this brand in your country, use your favourite brand of laksa paste – or see if you can find a Thai red curry paste with added shrimp paste!
MAKE AHEAD
This speedy laksa is best made fresh.LEFTOVERS
Leftovers can be refrigerated for up to 2 days, although the soup will absorb into the ingredients. Add 1 cup (250 ml) of chicken stock to thin it out and create a soup consistency if required. Not suitable to freeze.Scan for full recipe:
