Sunday, May 24, 2009

Chicken Laksa

The first recipe :) ... This recipe is taken from "Australian Womens Weekly The New Classics" cookbook .... The kids loved this because they like soup, chicken and noodles ... It's not a hard recipe but if you don't do some Asian cooking then you may have to get a few ingredients....


RATING for yumminess according to me 10
RATING for yumminess according to the kids 6

Ingredient List

1 litre (4 cups) of water
12 fresh kaffir lime leaves (from the fruit and vege section)
2 cloves of garlic (i use the jar stuff if i am in a hurry)
800g of chicken thigh fillets
1/2 cup laksa paste (i have used varying amounts according to how hot the kids like it,
if your kids don't like hot food just use a tablespoon or so)

3 1/4 cups of coconut milk
2 fresh chillies. chopped finely (I don't add these)
150g dried stick noodles
175g singapore noodles
2 tablespoons of palm sugar (this comes in little handy sachets in the asian section of the supermarket, brown sugar would do if you can't find it)
1/3 cup (80ml) of lime juice
2 tablespoons of fish sauce
80g fried tofu puffs, halved (I don't add these)
1 1/2 cups (120g) bean sprouts
1/2 cup loosely packed coriander leaves (I love coriander so I add more)
1/2 cup loosely packed fresh vietnamese mint leaves (i just use normal mint if I can't find these)

1. Place the water in a large saucepan; bring to a boil. Add 4 lime leaves, garlic and chicken, reduce heat;simmer covered for about 15 minutes or until chicken is cooked through. Cool chicken in liquid for 15 minutes. Slice chicken thinly;reserve. Strain stock through muslin lined sieve (I just use a sieve like a large tea strainer) in a large bowl;discard solids. allow stock to cool;skim fat from surface.

2. Cook laksa paste in large saucepan, stirring, until fragrant. Stir in stock, coconut milk, chilli and remaining torn lime leaves; bring to a boil. Reduce heat;simmer, uncovered for 20 minutes.

3. Meanwhile, place rice stick noodles in a large heatproof bowl, cover with boiling water, stand until just tender;drain. Place Singapore noodles in separate bowl cover with boiling water, separate with a fork, drain. Divide both noodles among serving bowls.

4. Stir sugar, juice, sauce, tofu and chicken into laksa. Ladle laksa over noodles; sprinkle with sprouts and herbs.

Serves 4 ... we are 2 adults and 3 kids and it does us well.

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So here is what it looks like .. with all those extra herbs :)


  1. I love that photo so much. I am drooling here! Oh for some Laksa... You have to make this for the imaginary day sometime in the future when we are in the same country again and we visit you! I love the ratings system! Also, is it meant to be 1/2 CUP of laksa paste - there is nothing there. Just checking... Plus, for our US friends (and elsewhere probably) coriander is also known as cilantro.

  2. Oh yes its 1/2 cup of laksa paste .. :) thanks .. I'll have to be careful could end up with some crazy dishes ...


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