I’ve not been feeling too well so I thought I’d cook something that’s relatively easy to do and full of flavour and spice. What better than a laksa? This is a chicken dish that is heavy on the citrus notes and despite feeling rough I couldn’t wait to get started.
You can find the original recipe here on the Whole Foods Market website.
- 1 tbsp shrimp sauce
- 2 Thai chilli peppers, coarsely chopped
- 3 cloves garlic
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 bunch coriander, both leaves and tender stems
- 1/4 cup finely sliced lemongrass
- 1 tbsp vegetable oil
- 4 boneless, skinless chicken thighs, cut into 1/2-inch chunks
- 1 boneless, skinless chicken breast, cut into 1/2-inch chunks
- 2 cups gluten-free chicken broth
- 4 kaffir lime leaves, torn into pieces
- 1 1/2 tbsp brown sugar
- 1 can light coconut milk
- 4 baby bok choy, trimmed, quartered and roughly chopped
- 150g pack of rice vermicelli noodles, soaked in warm water for about 20 minutes
- 1 1/2 cups bean sprouts
- 1 cup sugar snap peas, sliced into strips
- 1/2 seedless cucumber, quartered lengthwise and thinly sliced
- 2 tbsp chopped mint
- 2 tbsp chopped cilantro
- 1 lime, cut into wedges
Method of Preparation:
- Place shrimp sauce, chilli peppers, garlic, turmeric, cumin, ground coriander, coriander and lemongrass into a food processor or blender and combine thoroughly until a paste is formed. Set aside.
- Heat a large pot over medium high heat, add oil and heat until hot but not smoking. Add chicken in batches and cook, stirring frequently, until browned on all sides. Remove chicken and set aside. Add lemongrass mixture to pot and cook, stirring frequently, until aromatic and starting to brown, 2 to 3 minutes.
- Stir in broth, kaffir lime leaves, chicken and brown sugar. Bring to a simmer and stir in coconut milk. Simmer gently for 7 to 10 minutes or until chicken is cooked through. Stir in bok choy and cook until lightly wilted, a few minutes longer.
- To serve, drain rice noodles and divide them among bowls. Ladle hot soup over noodles and garnish each bowl with bean sprouts, snap peas, cucumbers, mint and cilantro. Serve with wedges of lime on the side
Wow – what a dish this is. I normally just use egg noodles when I’m doing one of these but I went for the proper rice vermicelli and it was a revelation, so much lighter. There were a couple of things I did differently to the recipe: I didn’t use chicken breast and I didn’t use any bok choy, quite simply because I didn’t have any – if the dish suffered at all I don’t know because it was still beautiful.
The original recipe says it serves 4-6. I suppose it could serve 6 if you weren’t eating a main meal, it would be good for a little bit of lunch for example. In all I’d say I was in the kitchen for about an hour but I was taking my time.
With regards flavour, even though you’ve got all that citrus coming from the coriander and kaffir leaves in there the addition of a few squeezes of fresh lime over the top really adds something. The cucumber was something I hadn’t had before but it was just right in there, I suppose you can add whatever you like as a topping, I may have to experiment a bit more in the future. I felt a lot better after eating this, wish I could say the same for today, and I just wish I had some left for tonight now…
What’s your favourite ‘feel better’ meal?