The Sydney Morning Herald logo
Advertisement
Good Food logo

Spicy chicken laksa with rice noodles, cucumber and coriander

Lynne Mullins

Advertisement
Spicy chicken laksa with rice noodles.
Spicy chicken laksa with rice noodles.Quentin Jones

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.

Advertisement

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

  1. 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.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Default avatarLynne Mullins is a columnist.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Lynne Mullins