A Slightly Surreal Singapore Chicken Laksa
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains: Peanut May contain traces of: Nuts)
½
Lime
3
British Chicken Thighs
2
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
2
Coriander
Utensils
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.
After 10 mins add the egg noodles to the soup and cook for around 4 mins, or until the egg 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 chopped coriander and the greens of the spring onions.
