Chicken laksa from Spice by Christine Manfield
This soup is of Nonya origin and has become a familiar part of the Australian urban diet. We seek out the best laksa places everywhere as if we’re hunting for gold, demonstrating our appetite and...
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Ingredients
- 500 g fresh rice noodles
- 30 ml fish sauce
- 20 ml strained lime juice
- 1 teaspoon Chilli Jam
- ¼ cup Paramount or Singapore laksa paste
- 450 ml coconut milk
- 500 ml White Chicken Stock
- 24 laksa (Vietnamese mint) leaves
- 3 red bird’s-eye chillies, finely sliced
- 3 teaspoons coriander leaves
- 3 teaspoons Fried Shallots
- 125 g bean sprouts
- 3 kaffir lime leaves
- 1 x 250 g free-range corn-fed chicken breast, skin removed
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