Chicken laksa
Ingredients
- 1,2L chicken stock
- 30ml (2 tbsp) sunflower oil
- 300g chicken breast fillets, sliced into thin strips
- 100g Thai red curry paste
- 300ml coconut milk
- 4 lime leaves, finely sliced
- 10ml (2 tsp) fish sauce
- 200g vermicelli noodles
- 200g tofu, divided into 4 portions
- 2 spring onions, finely sliced
- 30ml (2 tbsp) fresh mint, roughly chopped
- salt and freshly ground black pepper, to taste
TO SERVE
- red chilli, sliced
- spring onions, sliced
- lime wedges
Instructions
1
Bring the stock to a boil in a large pot over medium-high heat.
2
Heat the oil in a large frying pan and brown the chicken very quickly. Mix in the red curry paste and cook for a few seconds.
3
Add the stock, coconut milk, lime leaves and fish sauce, and bring to a boil. Reduce heat and simmer, about 15 minutes.
4
Place the noodles in a bowl and cover with boiling water. Leave for 10 minutes then drain and discard the water.
5
Divide the noodles between four bowls and add the tofu, spring onions and fresh mint. Pour in the stock, season and scatter with cucumber, chilli and spring onions.
6
Serve hot with the lime wedges.
![Chef Hugo Uys’ 5 Best [of New York] – November 2018](https://www.foodandhome.co.za/app/uploads/2018/09/Chef-Hugo-Uys-5-Best-150x150.jpg "Chef Hugo Uys’ 5 Best [of New York] – November 2018")
