Noodle chicken and coconut laksa


Laka is a well known Malaysian soup formula. This one is made with chicken and aubergines and utilizations an instant curry glue to eliminate planning time.


½ x 250g pack dried medium rice noodles (see tip)

1 medium aubergine, divided lengthways and cut into 5mm cuts

2 tbsp olive oil

2 tbsp Thai red curry glue (we like Thai Taste, from significant general stores)

400ml can decrease fat coconut milk

600ml chicken stock, hot

4 little, skinless chicken bosoms

1 lemongrass stalk, wounded

150g sugar snap peas split lengthways

½ tsp delicate dark colored sugar

Ground get-up-and-go and squeeze of 1 lime, in addition to additional lime wedges to serve

Great bunch new basil leaves


1. In a wide bowl, spread the noodles with bubbling water and put in a safe spot for 5 minutes to mellow. Channel, revive in cool water and put in a safe spot.

2. In the interim, preheat the flame broil to high. Put the aubergine on a heating plate, brush with the oil and season with salt. Flame broil for 4-5 minutes each side, until brilliant. Channel on kitchen paper.

3. Pan-fried food the curry glue in a huge skillet or wok over medium warmth for 1 moment. Mix in the coconut milk and stock and bring it to a stew. Include the chicken and lemongrass, spread and stew for 10-12 minutes or until the chicken are cooked. Lift out the chicken with an opened spoon and shred.

4. Return the chicken to the container with the sugar snaps and aubergine. Stew for 2 minutes, at that point mix in the noodles, sugar, get-up-and-go, and squeeze, and the greater part of the basil and warmth through. Season and scoop into bowls. Topping with lime wedges and the rest of the basil leaves.