A Slightly Surreal Singapore Chicken Laksa

Name: A Slightly Surreal Singapore Chicken Laksa
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 2 Spring Onion; 1 Garlic Clove; ½ Ginger; 1 Red Thai Style Paste; 100 Coconut Milk; ½ Chicken Stock Pot; 1 Kaffir Lime Leaf; ¾ Peanut Butter; ½ Lime; 3 British Chicken Thighs; 2 Egg Noodle Nest; 2 Coriander

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Sometimes life throws bizarre situations at us. Patrick experienced this in Singapore airport recently when he was sitting in the food hall and suddenly saw himself on the television. Turns out his Italian cooking show had made it over to the Far East and it wasn’t long before the staff in the restaurant were piling his plate high with all sorts of local deliciousness*. One of the 6 main courses (!) was a mouthwatering Singapore Laksa - practically a national dish. This one’s for the team at Singapore airport! *In hindsight, probably not the wisest decision before enduring a 12 hour flight back to London.

Tags:

Healthy

•Lactose Free

•Spicy

Allergens:

Peanut

•Egg

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Spring Onion

Garlic Clove

Ginger

Red Thai Style Paste

100

Coconut Milk

Chicken Stock Pot

Kaffir Lime Leaf

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

Lime

British Chicken Thighs

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

Coriander

Nutritional information

/ per serving

Energy (kcal)588 kcal

Energy (kJ)2460 kJ

Fat25 g

of which saturates12 g

Carbohydrate41 g

Protein47 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Knife

•Medium Saucepan

•Grill Pan

•Bowl

Instructions

Bring 400ml of water to the boil in a kettle. Finely chop the spring onions widthways into ½cm discs, separating 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 garlic and the ginger. 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 half of the chicken stock pot with 400ml of water and bring to a simmer.

Add the kaffir lime leaf, the peanut butter and 1 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.

Meanwhile, trim any fatty bits from the chicken. Heat 1 tbsp of oil in a non-stick frying 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.