Quick Chicken Laksa

[judydawn]

Name of Recipe:Quick Chicken Laksa (converted from a Prawn Laksa from Take 5)
Number of People:4 serves

Ingredients:
100g vermicelli noodles
1 tblspn vegetable oil
250-300g chicken thigh fillets, defatted and cut into 2cm cubes
1 - 2 tblspns Thai-style curry paste (I used yellow and only used 1T for a milder taste)
1 tsp turmeric
400ml coconut milk
1 chicken stock cube
250mls boiling water
2 tsp fish sauce
1 tblspn brown sugar
1 tblspn chopped coriander leaves

Preparation:
Place the noodles in a bowl and cover with hot water.  Stand for 10 minutes until noodles have softened.
Meanwhile, heat oil in TMX for 2 mins 100o soft speed. Add the chicken cubes and cook 5 minutes on Varoma, speed 1 Reverse.
Add the curry paste and turmeric and stir 30 seconds 90o on reverse, speed 1.
Add the coconut milk, stock cube and boiling water and cook 10 minutes on 90o on reverse, soft speed.
Add the fish sauce, brown sugar and coriander and stir 1 minute 90o reverse, soft speed.
Drain noodles and divide between 4 serving bowls.  Pour hot curry mixture over noodles.

This is a very basic and quick Laksa compared to other recipes but it passed the test in this house.
For a prawn laksa, saute 16 medium green prawns in the first step until they change colour.  Remove from bowl and add back into the TMX when you add the fish sauce, brown sugar and coriander.

members' comments

Kimberley - yum! 2 friends over had never had laksa before, they loved it.
Changed vermicelli for singapore noodles and added chopped spring onion, grated carrot and shitake mushrooms.

Natalia - DH said it is the best laksa he has had.

Amy- I loved it. Here are my changes:
1. I used breast meat instead of thigh, so to ensure I didn't dry it out, I didn't saute the chicken first. I heated the curry paste and spices for 3 mins, then added a very finely sliced onion and cooked for a further 3 minutes.
2. I added 400ml light 'n' creamy evaporated milk + 1 tsp coconut essence instead of the coconut milk.
3. I added my diced chicken at the same time I added the milk, stock cube and water. I set the TMX for 15 minutes and added the vegetables through the hole in the lid. I used very finely julienned carrots and capsicum, and finely sliced celery, snow peas and cabbage. I added more water to accommodate the vegetables and I gave it a good stir with the spatula to help incorporate everything.
4. I also used prawns, but I cooked them separately and just stirred them through each bowl at the end.
Oh, but I just realised I forgot to add the last three ingredients
But it was still very yummy and I'll definitely be making it again.

Denzelmum - Vegetarian version using store bought red curry paste. Family enjoy this a lot.

Lovely-lindaloo -  It was very nice and very quick. Love it for a week night.

Chickie - I've made this a couple of times now - so quick, easy and delicious. It's now hubby's favourite soup.

TM Ted - OMG this was sensational. Smelled and tasted just like a shop one. We used 2 fillets (600g) chicken, 100g Hokkien Noodles per serving bowl, and a handful of Bean Sprouts in each serving bowl.  Everyone loved it. I didn't use Thai Curry Paste, I used Laksa Paste. I'm not sure of the difference.

[Thermomixer]

Good work JD - we'll have you doing weird stuff soon too.   

[judydawn]

I don't think so Thermomixer Will leave that up to you 

[Kimberley]

Made this last night, yum! 2 friends over had never had laksa before, they loved it.
Changed vermicelli for singapore noodles and added chopped spring onion, grated carrot and shitake mushrooms.

[judydawn]

Glad you and your friends enjoyed it Kimberley and thanks for the feed back.

[achookwoman]

Thanks JD,  a good one for lunch this cold weather.  Thanks

[TM_Ted]

DW is having lunch supplied today as it is a student free day at school so she vill only be a bit picky at dinner time.

I decided I would look on the forum for a Laksa (one of my favorites) rather than go to the cnr of Hanson Rd and 4th Ave.

Thanks JD. The Chicken Breasts are thawing in preparation. I'll bet when she smells it she has some.

[judydawn]

Gosh Ted, I haven't made this one since 2009    Must put it on the menu again now the cold weather is here.

[TM_Ted]

Haven't looked yet but I am pretty sure we have some Laksa Paste in the fridge. I like it hot, will use 2 Tblspns. Need noodles but I have to head towards Wood Gdns some time today anyway.

Hope all the health issues are now sorted.

[judydawn]

Yes thanks Ted, all good here now. Yes, I'm a whimp when it comes to spicy food - I like a little now and my taste buds have come a long way these past couple of years.

[TM_Ted]

OMG this was sensational. Smelled and tasted just like a shop one. We used 2 fillets (600g) chicken, 100g Hokkien Noodles per serving bowl, and a handful of Bean Sprouts in each serving bowl. There were 3 adults and it all went. Everyone loved it. DW was true to form and had a bowl as well.

I did not use Dried Shrimp or Belachan but will try this next time and will also throw in a fresh Chilli from the garden. My family is into spicy.

Fabulous recipe JD. You could serve this to anyone, it is so true to taste. Thanks again

[Cornish Cream]

I have never used Yellow Thai Curry Paste,is the taste really different to the red Judy?

[judydawn]

Great going Ted, thanks for the thumbs up. Glad the family enjoyed it.

CC, I had a bottle of the yellow paste given to me from someone's Christmas Hamper - it says the same on the bottle as the red as far as being hot and spicy so guess it is just the colour that is different.

[Cornish Cream]

Thanks Judy 

[Halex]

Judy, i am really looking forward to trying this.

I have one  tin each of yellow, red and green Thai curry paste, bought them a week before my TM demo. Of course I had no idea the TM could do so much. Will be good to use them.

Thanks to Ted for bringing back to the front of this list.

I wonder what other gems you have hiding Judy.....

Hally