Chicken Laksa

Check out this fab chicken laksa recipe – you’ll love it. Try substituting the chicken for prawns too. You can’t beat a luscious laksa. Just ask the judges on Masterchef NZ.

Serves: 4

Method

1. In a large pot, place one litre of water and 700 grams of diced chicken thighs or 500 grams of shelled green prawns.
2. If you have kaffir lime leaves or lemongrass stalks, add a few of these and remove before serving. Otherwise, a couple of thin pieces of lemon or lime rind will do the trick.
3. Poach gently until the prawns or chicken are cooked through and remove them with a slotted spoon to a separate dish.
4. Keep the stock on the simmer and add 1-2 tbspns of Indian Spice Paste depending on how spicy you like it, and one (425 ml) can coconut milk. Stir well and add 2-3 large cups of thinly sliced vegetables of your choice (green beans, mushrooms, zucchini, broccoli, spinach, peppers..).
5. Simmer a couple of minutes only, the veggies should still have a bit of crunch.
6. Add 350-400 grams of fresh noodles of your choice, and return the chicken/prawns to the pot.
7. Bring back to a near simmer and turn off the heat. Taste the stock and add salt, pepper and chilli to your liking if you think it needs any.
8. Serve in large noodle bowls, with a plate of garnishes on the table that the guests can help themselves to, such as sliced spring onions, bean sprouts, chopped coriander, roasted peanuts or cashews and even baby spinach.