Name: Chicken laksa
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Asian
Ingredients: 1 medium chicken jointed into pieces and skinned; 1 tbsp coriander seed; 3cm piece ginger sliced; 2 lemongrass stalks, crushed; zest and juice 1 lime; 2 tbsp fish sauce; 1 tbsp low-salt soy sauce; 200ml light coconut milk; 3 garlic cloves sliced; 3 red chillies deseeded and sliced; handful coriander chopped (leaves and stalks kept separate); bunch spring onions sliced; 300g cooked rice noodle; handful mint leaves, chopped; 1 tbsp sesame oil (optional)

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Chicken laksa

Chicken laksa

James Martin

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Serves 6

Easy

Prep: 20 mins

Cook: 50 mins

Plus standing

A star rating of 4.5 out of 5.14 ratingsRate

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Use lighter rice noodles in this fragrant Malaysian soup with spiced chicken, coconut broth, coriander and mint

Healthy

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

1 medium chicken

jointed into pieces and skinned
1 tbsp coriander seed
3cm piece ginger

sliced
2 lemongrass

stalks, crushed
zest and juice 1 lime
2 tbsp fish sauce
1 tbsp low-salt soy sauce
200ml light coconut milk
3 garlic cloves

sliced
3 red chillies

deseeded and sliced
handful coriander

chopped (leaves and stalks kept separate)
bunch spring onions

sliced
300g cooked rice noodle
handful mint

leaves, chopped
1 tbsp sesame oil

(optional)

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Nutrition: per serving

kcal424
fat14g
saturates2g
carbs38g
sugars3g
fibre3g
protein37g
salt1.5g

low

Method

step 1

Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.
step 2

Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.
step 3

Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.
step 4

Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.

Recipe from Good Food magazine, February 2013

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A star rating of 4.5 out of 5.14 ratings

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