Liquid gold chicken laksa

CHEF, COOKBOOK AUTHOR, FOOD TV PRODUCER, PODCASTER, FOOD STYLIST AND WRITER SAM PARISH BRINGS HER INTERNATIONALLY INSPIRED FLAVOURS ALONG WITH THE MANTRA OF “MOFMOF” OR “MINIMUM OF FUSS” RECIPES TO abode. WATCH THIS SPACE FOR MORE OF SAM’S SIMPLE, FUSS-FREE RECIPES THAT RESPECT THE INGREDIENTS TO CARRY THE FLAVOUR FOR EVERYDAY FOODIES AT HOME.

EFFORT LEVEL: 3/5

PREP TIME: 10 minutes

COOK TIME: 20 minutes

DIETARY INFO: Gluten and dairy free with a vegetarian option

INGREDIENTS:

1/3 cup (100 g) laksa paste

1 tbsp tamarind puree

3 garlic cloves

3 cm piece ginger

2 cm piece fresh turmeric

4 spring onions, white and light green parts chopped, green part thinly sliced

2 tbsp peanut oil

(200 g deep-fried tofu – for vegetarian version only)

200 g white button mushrooms, quartered

2 litres chicken or vegetable stock

400 ml can coconut cream

400 g chicken tenderloins or breast, thinly sliced

200 g dried wide rice noodles juice of 2 limes

2 tbsp fish sauce, plus more if needed

METHOD:

Place laksa paste, tamarind, garlic, ginger, turmeric, and white and light green spring onion in a food processor and whiz until a smooth paste forms.

Heat oil in a large saucepan over medium heat. Add paste and cook, stirring constantly, for 3 to 4 minutes or until darkened slightly and sticking to the bottom of the pan.

Add tofu, mushrooms, stock and coconut cream, stir and bring to the boil. Reduce to a simmer and cook for 15 minutes to reduce slightly. Add chicken and cook gently for a further 5 minutes, or until chicken is cooked through.

Meanwhile, cook noodles as per packet instructions, drain and set aside.

Recipe from Cook Me — 30 dishes/3 ways

By Sam Parish Publisher KOA Press

Fresh herbs, crispy fried shallots, finely chopped peanuts, bean sprouts and chilli paste to serve

Season laksa with lime juice, fish sauce and salt and pepper to taste. Divide noodles among bowls and top with laksa broth, then garnish with sliced green spring onion, fresh herbs, crispy fried shallots, chopped peanuts, bean sprouts and chilli paste to serve.

Serves 4 samparishfood.com