CHICKEN LAKSA

Laksa is a fragrant and spicy noodle-based dish served in a soup. Putting together
your own fresh ingredients to make the laksa paste is well worth the effort. Although
commercial paste can be bought at most supermarkets. All the paste ingredients can be chopped finely or ground to a smooth paste using a food processor.

boiling water 1 litre chicken stock (boiling)

200g rice noodles 140ml coconut milk

200g snow peas (mange tout) 100g Zucchini (cut into thin strips

600g chicken fillet 100g bean shoots
(skin and fat removed)
cut into bite-sized pieces fresh coriander to garnish

LAKSA PASTE

1 tsp sesame oil
1 onion, peeled and finely diced
3 cloves garlic, peeled and crushed
3 tsp finely chopped fresh ginger
1 tbs finely chopped fresh lemon grass
(1 stem, white part only)
6 macadamia nuts, finely chopped
1 tsp turmeric
1 tsp cumin
1/2 tsp ground coriander
2 tsp sweet chilli sauce
1 tbs fish sauce
2 tbs apple juice concentrate

Pour boiling water over noodles in a large bowl and soak for 2 to 3 minutes
or until soft. drain well.

Blanch snow peas and zucchini

In a heavy-based pan, cook the first nine ingredients of the laksa paste until onion softens and spices are fragrant. add remaining ingredients and cook for a further minute, stirring continuously.

Add chicken and coat well with laksa paste

Stir in coconut milk and heat through, but do not boil

Place equal amounts of cooked noodles at the bottom of each soup bowl. Add snow peas and zucchini and top with bean sprouts.

Ladle spoonfuls of soup over the noodles and vegetables.

Serve garnished with coriander.

Learn more about this author, Davina Lennon.
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