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Spicy chicken laksa with rice noodles, cucumber and coriander

Lynne Mullins

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Spicy chicken laksa with rice noodles.
Spicy chicken laksa with rice noodles.Quentin Jones

Ten minutes is all you need to make a hot and spicy laksa, perfect any time of year - add extra chilli for a fiery kick.

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Ingredients

  • 2 tsp peanut oil

  • 3-4 tbsp laksa paste

  • 2 x 270ml cans coconut milk

  • 3 cups chicken stock

  • 3 chicken breast fillets, cut into strips

  • 1 makrut lime leaf

  • 2 x 450g packets rice noodles

  • 1 cup bean sprouts

  • 2 green onions, sliced diagonally

  • 1 unpeeled lebanese cucumber, halved lengthways, seeds removed and sliced

  • ½ cup firmly packed coriander leaves

Method

  1. Heat oil in a large wok over a low heat and add laksa paste. Stir for 2-3 minutes until aromatic.

    Add coconut milk and stock and bring to the boil. Add chicken and lime leaf and cook for about 4-5 minutes until chicken is tender.

    Meanwhile place noodles in a large heatproof bowl and pour over boiling water to cover. Rest for 2 minutes then drain.

    Place noodles in 4 serving bowls, spoon over chicken mixture and garnish with bean sprouts, green onion, cucumber and coriander leaves.

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Default avatarLynne Mullins is a columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/spicy-chicken-laksa-with-rice-noodles-cucumber-and-coriander-20111019-29v7y.html