Patrick had a fairly surreal moment in a Singapore airport food hall not so long ago when he spotted himself on the telly! Seems his show has made it over to the Far East and rumour has it he now speaks the local lingo (though we suspect it’s dubbed!). He happened to be eating a delicious laksa at the time so it seemed only right it should make a guest appearance on the Hello Fresh menu!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
/ serving 4 people
/ serving 4 people
Red Curry Paste
Chicken Stock Pot
Kaffir Lime Leaf
Egg Noodle Nest(ContainsEgg, Gluten)
Trim any fatty bits from the chicken thighs. Heat 1 tbsp of oil in a non-stick pan on medium-high heat. Once hot add the chicken and cook for around 4 mins on each side then remove. Tip: The chicken is cooked when it is no longer pink in the middle.
Meanwhile bring 900ml of water to the boil in a kettle. Finely chop the spring onions widthways into ½ cm discs, separate the white from the green parts and peel and finely chop the garlic. Peel the ginger using the edge of a spoon and then grate or chop it very finely.
Meanwhile heat 1 tbsp of oil on medium heat in a saucepan big enough to hold the soup. Add in the whites of the spring onions, the ginger and the garlic. After one minute add the red curry paste and stir. Tip: If you are sensitive to spice add the paste bit by bit to taste
After another minute add in the coconut milk and stir until smooth. Add the stock pot with the 900ml of water and bring to a simmer.
Add the peanut butter, the kaffir lime leaf and ½ tsp of sugar (if you have some). Roll the lime firmly between the flat of your hand and the work surface. Once you’ve loosened it up cut it in half and squeeze half of the lime juice into the laksa. Simmer gently for 10 mins.
After 10 mins add the noodle nests and cook for around 5 mins or until the noodles are soft enough to eat.
Lastly, thinly slice the chicken and add it to the soup. Serve into big bowls with a topping of fresh coriander and the greens of the spring onions.