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300g rice sticks Laksa sauce: 2 tbsp neutral oil 2 cm piece (1tbsp) root ginger, peeled and grated 2 cloves garlic, crushed finely grated zest of 1 lime about 2 tbsp laksa or curry paste, to taste (brands vary considerably in heat) 4 cups chicken stock 400ml coconut cream 1 heaped tsp brown sugar 1 tbsp fish sauce 1-2 whole chillies (optional) 2 tomatoes, cored and diced 2-3 (500-600g) skinless chicken breasts, very thinly sliced large bunch (200g) spinach, washed and de-stemmed a little salt and ground black pepper 6 hard boiled eggs, peeled and halved Salad garnish: ½ telegraph cucumber, finely diced 150g bean sprouts 2 spring onions, finely sliced handful each of coriander and mint leaves red chilli, finely sliced
© Annabel Langbein Media
Place rice sticks in a heatproof bowl and pour over boiling water to cover, stirring to fully submerge. Leave on the bench to soak while you make the laksa sauce and salad garnish.
To make the sauce, heat the oil in a large pot and sizzle ginger, garlic, lime zest and curry paste for a minute. Add stock, coconut cream, sugar, fish sauce, optional chillies and tomatoes. Simmer for 5 minutes, then add sliced chicken, reduce the heat to a low simmer and cook gently for another 3-5 minutes until chicken is cooked through. Just before serving mix in the spinach and season to taste.
Prepare the salad garnish and arrange on a platter. Drain noodles and divide them between serving bowls. Arrange two egg halves on top of each and spoon over the laksa. Serve with the platter of salad garnish so everyone can help themselves.
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