Spicy chicken laksa with rice noodles, cucumber and coriander

Name: Spicy chicken laksa with rice noodles, cucumber and coriander
Cook time: 30 min
Yield: 4
Cuisine: Thai
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

Lynne Mullins

September 10, 2020

Spicy chicken laksa with rice noodles.Quentin Jones

Time:< 30 minsServes:4

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.

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

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.