Spicy chicken noodle laksa recipe

1 x 508g pack skinless chicken breasts 2tbsp olive oil 2 shallots, halved and finely sliced 3tbsp tom yum paste 200ml (1/3 pint) coconut milk 1 stick lemon grass, bruised 600ml (1 pint) hot fresh chicken stock ½ lime, zested and juiced, plus extra wedges for serving 1tsp soft brown sugar 125g (4oz) sugar snap peas 375g (12oz) rice noodles 100g (3½oz) beansprouts small handful fresh basil leaves, shredded

Put the chicken breasts on a chopping board, cover with clingfilm and bash with a rolling pin until they are about 1cm (½in) thick. Drizzle with 1 tbsp olive oil, season, then fry in a large frying pan over a medium heat for 10 minutes, turning until golden all over and cooked through, with no pink show when cut open. Remove from the heat, put on a plate and cover with foil. Heat the remaining olive oil in the pan, add the shallot and fry for 2-3 minutes or until softened slightly. Add the tom yum paste and fry for 1 minute. Add the coconut milk, lemon grass, hot chicken stock, lime zest and juice, and the sugar then simmer for 5 minutes. Add the sugar snaps and simmer for 1 minute more, then remove the lemon grass. Cook noodles according to the pack instructions, or heat in a non-metallic bowl covered with clingfilm in the microwave for 3 minutes. Divide between 4 bowls, pour over the coconut soup base. Slice the chicken breasts thickly on the diagonal.

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