Chicken & Coconut Laksa
Ingredients
- 2 Chicken Breasts
- 2 Egg Noodle Nests
- 1 Onion
- 1 Lime
- 80g Spinach
- 4 Spring Onions
- 2 Garlic Cloves
- (I also added 1tsp Ginger Purée which wasn’t in the Gousto recipe)
- 50g Coconut Cream
- 900ml Boiling Water
- 40g Red Thai Curry Paste
- 20ml Sriracha Sauce
- 10ml Soy Sauce
- 2 Dried Kaffir Lime Leaves
- 1tbsp Curry Powder
- 1/2tsp Ground Turmeric
- Oil
- 2tsp Sugar
Instructions
- Slice the chicken, finely chop the garlic, onion and 1 spring onion. Chop the remaining 3 spring onions into thirds.
- Cook the onion in a large wok for 4 minutes with oil. When caramelized, add the curry powder and turmeric for a further 4 minutes.
- Meanwhile dissolve the coconut cream, soy sauce and sugar in boiling water.
- Add the garlic, kaffir lime leaves & thai paste to the onions for 3 minutes.
- Add the coconut stock and 10ml of the sriracha sauce to the onions and cook for 4 minutes.
- Add the egg noodles, chicken, spinach and spring onion thirds into the sauce.
- Bring to the boil over a high heat and cook for 5-6 minutes.
- Squeeze in the juice of half a lime and stir then serve the laksa in bowls and garnish with 1/4 of a lime and the finely chopped spring onion.
Nutrition
Calories: 320kcal
“I made this recipe and it was okay, but I think it could use more spice.