Adam Liaw's quick chicken and coconut noodles
It might look like a laksa that took hours, but this creamy, spicy and coconutty noodle soup takes no more time than a simple stir-fry.
Ingredients
500g Hokkien noodles
1 large red chilli, seeds removed and roughly chopped
3 coriander plants, roots and stems finely chopped, leaves reserved
3 cloves garlic, grated
2 tbsp vegetable oil
250g chicken mince
1 tsp ground turmeric
1 tbsp sugar
2 tbsp fish sauce
400ml coconut cream
500ml chicken stock
1 bunch pak choy, quartered
1-2 tbsp chilli oil, to serve (optional)
lime wedges, to serve
Method
1. Cook the Hokkien noodles by placing them in a heatproof bowl and pouring boiling water over them. Stand for 3 minutes, then drain, or otherwise cook the noodles according to the packet directions.
2. Chop the chilli, coriander roots and stems and grated garlic together until well combined. Heat a wok or large saucepan over medium heat and add the oil. Add the chilli mixture and fry for a minute until fragrant but not browned, then add the chicken and fry for a further minute. Add the turmeric, sugar, and fish sauce and mix to combine. Add the coconut cream, stock and 2 cups of water and bring to a simmer. Simmer for 10 minutes, then add the pak choy and simmer for a further minute until the leaves have softened. Taste and adjust seasoning, then stir through the chilli oil, if using.
3. Ladle the broth over the noodles, spoon over some extra chilli oil if you like, and scatter with the reserved coriander. Serve with a lime wedge.
Also try Adam Liaw's soy-marinated tofu with chilli and black vinegar
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
