Chicken Laksa
Recipe GLPRf3a2615ebb3d21
A fragrant and aromatic Southeast Asian curry soup featuring tender poached chicken in a silky coconut broth infused with fresh ginger, lemongrass, and chillies. The chicken is gently simmered until fall-apart tender, then combined with a richly spiced broth and served over rice noodles, garnished with fresh coriander and mint for a bright, herbaceous finish.
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Ingredients
1 medium whole chicken (approximately 1.5 kg), jointed into pieces and skinned
1 tablespoon coriander seeds
3 cm piece fresh ginger, thinly sliced
2 lemongrass stalks, lightly crushed
1 Zest of 1 lime
1 Juice of 1 lime
2 tablespoons fish sauce
1 tablespoon low-sodium soy sauce
200 ml light coconut milk
3 garlic cloves, thinly sliced
3 red chillies, deseeded and thinly sliced
1 handful Handful fresh coriander (cilantro), chopped, with leaves and stalks separated
1 bunch spring onions (scallions), sliced
300 g cooked rice noodles
1 handful Handful fresh mint leaves, chopped
1 tablespoon sesame oil, optional for serving
Salt to taste
Directions
Place the skinned chicken pieces in a large saucepan and add the coriander seeds, sliced ginger, crushed lemongrass stalks, and lime zest along with a pinch of salt. Pour in enough cold water to just cover the chicken. Slowly bring the liquid to a boil over medium heat, then reduce to a gentle simmer. Poach the chicken for approximately 40 minutes, until the meat is very tender and begins to separate easily from the bones. The internal temperature should reach 165°F (74°C).
Carefully remove the cooked chicken pieces with tongs and transfer to a clean plate. Cover loosely with foil to keep warm. Allow the cooking liquid to rest for 10 minutes, then gently skim away any excess fat or scum that has risen to the surface. Carefully strain the broth through a fine sieve into a clean saucepan, discarding the solids. Once the chicken has cooled enough to handle, remove the meat from the bones and tear it into bite-sized chunks; discard the bones.
Return the strained broth to the saucepan and bring it back to a gentle boil. Stir in the fish sauce, soy sauce, and coconut milk. Add the sliced garlic, red chillies, and the coriander stalks (reserve the leaves for garnish). Simmer for 2 minutes to allow the flavours to infuse. Return the shredded chicken to the pan and simmer for a further 5 minutes until the chicken is heated through. Taste the broth and adjust seasoning with additional salt if needed. Finish by stirring in the lime juice and sliced spring onions.
Divide the cooked rice noodles evenly among six serving bowls. Using a slotted spoon, distribute the chicken and vegetables from the broth into each bowl. Ladle the hot aromatic broth over the noodles and garnish with the reserved fresh coriander leaves and chopped mint. Drizzle with a small amount of sesame oil if desired. Serve immediately while steaming hot.
