This is a slightly different take on a Singapore Chicken Laksa. It is simple to make without losing any of its taste and in my busy life that is so important.
Singapore Chicken Laksa
Ingredients serves 2
2 Spring Onion, chopped
1 Garlic clove, chopped
½ tbsp fresh ginger, chopped
1 tbsp red curry paste
200ml Coconut milk
1 Chicken stock cube
1 Kaffir lime leaf
¾ tbsp Peanut butter
3 boneless Chicken thighs
1-2 nests Egg noodles
2 tbsp Coriander, chopped
How to prepare
Bring 400ml water to the boil. Finely chop the spring onions widthways into ½cm discs, separating the white from the green parts and peel and finely chop the garlic. Peel the ginger and then grate or chop it very finely.
Meanwhile heat 1 tbsp oil on medium heat in a large saucepan. Add in the whites of the spring onions and the ginger. After one minute add the red curry paste and stir.
After another minute add in the coconut milk and stir until smooth. Add the chicken stock cube with 400ml boiled water and bring to a simmer.
Add the Kaffir lime leaf, the peanut butter and 1 tsp sugar. Squeeze the lime and add half of the juice to the laksa. Simmer gently for 10 mins.
Meanwhile trim any fatty bits from the chicken. Heat 1 tbsp of oil in a non-stick frying pan on medium-high heat. Once hot, add the chicken and cook for around 4 mins on each side then remove.
After 10 mins add the egg noodles to the soup and cook for around 4 mins, or until the egg noodles are soft enough to eat.
Lastly thinly slice the chicken and add it to the soup. Serve into big bowls with a topping of chopped coriander and the greens of the spring onions.
Recipe adapted from Hello Fresh