Chicken laksa

I’m so excited to tell you about this recipe. I’ve made this laksa a few times now, tweaking it here and there and adding/omitting ingredients along the way, and I think what I’ve landed up with now pretty much hits the spot, if I do say so myself.

If you’ve already taken a quick glance at the list of ingredients, you will have noticed that it does in fact use 10 dried red chillies – it is a hot fiery soup, but one that is tempered down delicately by coconut milk. Even though laksa is technically more Malay/Singaporean and not Thai, maybe because the ingredients of these cuisines lie in a pretty similar ballpark, it takes me right back to the amazing street food stalls of Bangkok!

Laksa is usually served with some variation of seafood added to it. Prawn and mussels are my favourite and I would’ve gladly used them here if it wasn’t for the fact that my husband is allergic to any and all types of crustaceans. So, I improvised with chicken (merely pointing out that you could consider that option as well).

If you have some extra time to spare and in need of an upper-body workout, it really helps to use a mortar and pestle to pound the spice paste. I’ve tried it both ways and this really does make a difference – you get to control the exact texture of the mixture and what you end up with is an aromatic full-bodied paste that beats the blender method hands down.

I hope you enjoy this bowl of goodness as much as we did!

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