Chicken laksa

Serves: 4

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FOR LAKSA PASTE

• 2 shallots, roughly chopped
• 3 cloves garlic
• 2 red chillies
• 5cm piece fresh ginger, peeled and chopped
• 3 tsp chopped fresh coriander (leaves and stalks)
• Zest and juice of 1 lime
• 1 lemongrass stalk, outer layer removed and roughly chopped
• 2 tbsp fish sauce
• 2 tsp ground coriander
• 1 tsp ground turmeric

FOR NOODLES

• 50ml vegetable oil
• 1 litre chicken stock
• 2 chicken breasts, skinned
• 200g raw prawns, peeled
• 400ml coconut milk
• 100g beansprouts
• 100g cooked rice noodles
• 2 hard-boiled eggs, quartered
• 1 red chilli, very finely sliced
• 2 tbsp roughly chopped fresh mint
• 2 tbsp roughly chopped fresh coriander
• 2 limes, cut into wedges
• Salt

Method

1. Start by making the laksa paste. Blend all the ingredients in a food processor until you have a smooth paste. Heat the oil in a frying pan over a medium heat and fry the paste for 5–7 minutes until you can see that the oil has separated from the paste.
2. Spoon the laksa paste into a large pan and place over a medium heat. As soon as the paste starts sizzling, add the stock and bring to the boil.
3. Once the stock comes to a simmer, add the chicken and cook for 15 minutes, then add the prawns and cook for a further 3 minutes.
4. Stir through the coconut milk and return to the boil. Add the beansprouts and cooked noodles.

5. Remove the chicken breasts from the pan and slice thickly. Return to the pan with the egg quarters and stir gently to heat through. Season to taste and serve topped with the sliced chilli, mint and coriander and wedges of lime.

    

   Recipe by Dhruv Baker, author of 'Spice: Layers of Flavour' (£19.99, W&N).

    

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