Ingredients

• 2 boneless chicken breasts, skin removed
• 500ml hot chicken stock
• 500g medium dried rice noodles
• 200ml carton coconut cream
• 3 tbsp laksa paste, Thai red curry or tom yum paste
• 1 tsp chilli jam
• 400ml can coconut milk
• 1 tbsp strained lime juice
• 2 tbsp Thai fish sauce
• 2 kaffir lime leaves, finely shredded (optional)
• 125g bean sprouts
• 1 small cucumber, peeled, deseeded and shredded
• 4 shallots, very thinly sliced and fried until golden
• handful coriander leaves
• 2 small red chillies, finely sliced
• 16 small mint leaves, Vietnamese if possible

Directions

1. Put the chicken breasts in a medium saucepan, pour over the hot stock and bring to the boil. Reduce the heat and poach the chicken gently for 10-12 minutes, until just cooked through. Remove from the heat, take out the chicken, reserving the stock. Allow to cool then shred the chicken into strips.

2. Drop the noodles into the stock. Stir for 2 minutes to soften or follow the packet instructions. Drain, reserving the stock again, and cool the noodles under cold running water. Set aside with the chicken.

3. Put the coconut cream, laksa paste and chilli jam into a large pan and slowly bring to the boil. Reduce the heat and simmer for 10 minutes, stirring from time to time. Add the coconut milk and reserved stock, return to the boil then simmer gently for 5 minutes. Add the lime juice, fish sauce, drained noodles and chicken. Simmer for 2 minutes to heat through.

4. Divide the noodles and chicken between 4 bowls, add the lime leaves, if using, and bean sprouts. Ladle the soup into each bowl and stir to combine. Sprinkle with the shredded cucumber, fried shallots, coriander leaves, sliced red chilli and small mint leaves before serving.

Email to a friend | Print this recipe | Back