Easiest Way to Cook Tasty Chicken Laksa

Chicken Laksa. Jamie Oliver's chicken laksa recipe is a punchy, flavour-packed, coconutty corker of a dish. This milky chicken and noodle laksa is full of Malaysian flavour! With chilli, turmeric, lime and coriander, it's a perfect way to warm up a winter's night.

You can add a variety of ingredients to your laksa base, different noodles like vermicelli or hokkien are a perfect addition. For protein you can use chicken, fish, prawns, mussels, tofu, depending on your preference or availability. Heat the oil in a wok over medium heat. You can have Chicken Laksa using 20 ingredients and 3 steps. Here is how you cook that.

Ingredients of Chicken Laksa

1. It's 500 grams of Chicken thigh fillet, 1 inch diced.
2. You need 1 of Brown onion, diced.
3. Prepare 1 of Zucchini, halved lengthways and sliced diagonally.
4. It's 2 medium of carrot, sliced as zucchini.
5. You need 1 1/2 cup of Broccoli florets.
6. You need 1 bunch of Baby bok choy, roughly sliced.
7. Prepare 1 of Handful snow peas, sliced diagonally.
8. It's 1/2 of Red capsicum, sliced.
9. You need 1 of Handful baby corn.
10. Prepare 1/2 cup of Bamboo shoots.
11. It's 1 small of can chopped water chestnuts.
12. Prepare 1 cup of Bean sprouts.
13. Prepare 2 can of (400ml) coconut cream.
14. You need 125 grams of Rice noodle.
15. You need 1 of Chopped chilli, to taste.
16. You need 1 of Cayenne pepper, to taste.
17. You need 1 of Cracked black pepper, to taste.
18. Prepare 1 jar of laksa paste (or red curry, or panang).
19. Prepare 1 tbsp of Chicken stock powder.
20. Prepare 1 stick of Spring onion, sliced diagonally.

Add the coconut milk, stock and water and bring to the boil. Drain noodles and divide them between serving bowls. Arrange two egg halves on top of each and divide the laksa soup between the bowls. This spicy Chicken Laksa is a Malaysian soup that may have a long list of ingredients, but it's super easy.

Chicken Laksa step by step

1. In large non stick pot- brown chicken and set aside. Add onion, curry paste and fry until onion is soft. Add coconut cream and hard veggies, stock and spices. Bring to boil and simmer until slightly softened..
2. Meanwhile- boil kettle, pour over rice noodle and cover until cooked. Strain and set aside..
3. Add soft veggies (bok choy, bean sprouts) for another minute or two. Throw some rice noodle in bowl- then laksa- top with spring onion and toasted chopped peanuts. Wallah!.

Malaysian kitchens weave Chinese, Indian, and Malay culinary strands into a complex cuisine. Add half of coconut milk and cook, stirring, until reduced by. Chicken - I love making this with drumsticks or bone in skin on thighs because the flesh that falls off the bone looks and tastes like the chicken in Laksa that is served at proper Malaysian joints. Also the chicken skin adds richness to the broth. It can be made with chicken breast and boneless thigh, poached per recipe and sliced, but the broth flavour isn't quite as good.