Asian Kitchen
Chicken & Coconut Laksa
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Chicken & Coconut Laksa
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Servings 1 servings
Calories 320kcal
- 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
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.
Calories: 320kcal