I avoid Laksa at lunchtime. I avoid cooking it for dinner.
It tastes awesome, though it is notoriously fatty. I’m probably kidding myself given half the dinners I make, though Laksa has always been a red light for me.
This recipe by Jill Dupleix – which I have adjusted slightly – is, at least on face value, much healthier than the 400ml can of coconut cream variety I am used to, and tastes just awesome. The meat isn’t fried, the laksa paste isn’t fried off in oil.
(That means you can eat more I assume!)
On my deathbed I’ll smash down pork crackling and proper Laksa, though until then…
150gm vermicelli noodles
2 c (500ml) chicken stock
2tbs laksa paste
2 chicken breasts cut into 3cm strips
8 cherry tomatoes, halved
2 tsp caster sugar
250ml can reduced fat coconut milk (OK, original recipe was 100ml though can was 250ml)
200 gm green beans, trimmed and cut in half
1 cup bean sprouts (add as much as you want)
2 cup coriander sprigs (again, add as much as you want)
2 cup mint leaves (ditto)
Fried Asian shallots to serve (half handful per serve)
- Soak the noodled in warm water for 10 minutes until soft. Drain and set aside.
- Heat the stock in a saucepan over medium-high heat. Once hot, whisk in the laksa paste.
- Add the chicken, tomato, sugar and ½ teaspoon of sea salt and simmer for 10 minutes until chicken cooked through.
- Add the coconut milk and beans and simmer for 5 minutes until beans cooked through.
- Divide the noodles among 4 bowls and soon over the chicken and the laksa broth.
- Top with bean sprouts and scatter with coriander, mint and dried Asian shallots.