Member recipe
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Chicken laksa

By keencook146 (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
Can be done without chicken and add extra veggies or without noodles and add in e.g courgetti or carrot ribbons.
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Ingredients

Chicken

  • 2 chicken thighs (without skin and bone)
  • 1 heaped tsp chinese five spice
  • 1 tbsp runny honey
  • 1 chilli

laksa

  • 2 chicken thighs (without skin and bone)
  • 1 heaped tsp chinese five spice
  • 1 tbsp runny honey
  • 1 chilli
  • 1 stock cube (chicken or veg)
  • 2 cloves of garlic
  • butternut squash neck (optional)
  • 5cm ginger
  • chili
  • 1 tsp ground turmeric
  • 1/2 bunch coriander (if have)
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 300g asparagus
  • 300g any dried noodles
  • 1 tin light coconut milk
  • 1 or 2 limes
  • 1 heaped tsp peanut butter
  • 1/2 bunch spring onions

Method

  • STEP 1
    Peel garlic and ginger and add to food processor. Also add chilli, turmeric, trimmed spring onions, peanut butter, 1 lime, coriander, soy and fish sauce. Blitz to a paste. Put chicken in a plastic bag with salt, pepper and give spice. Bash until 1.5cm thick. Cook on a frying pan/griddle pan until cooked through (turn after 4 min).
  • STEP 2
    Pour 800ml of boiling water into a big pan and crumble in the stock cube.
  • STEP 3
    Trim the squash and grate and tip in to the pan.
  • STEP 4
    Tip the blitzed paste in to the stock and add the noodles (if using). Cut asparagus in half. Add to the pan+ coconut milk, and as soon as it boils, taste and then turn the heat off.
  • STEP 5
    Finally drizzle the chicken with honey in the pan before serving. Serve with lime wedges.
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