Spicy noodle laksa
This spicy laksa recipe from actress and Celebrity Masterchef winner Sophie Thompson is made with rice noodles which makes it gluten free. It's a perfect meal for a mid-week supper as it's quick and easy to prepare.
Ingredients
Spicy noodle laksa
- 2 chicken breasts , roughly chopped
- 150g of king prawns , peeled
- 1 tbsp of vegetable oil
- 1 tbsp of sesame oil
- 1 stick of lemongrass (1), bashed, tough outer layer removed and finely chopped
- 3 spring onions , sliced
- 2 garlic cloves , finely chopped
- fresh ginger , thumb-sized piece, peeled and finely chopped
- 1 red chilli , deseeded and finely chopped
- 500ml of chicken stock
- 400ml of coconut milk
- juice of half a lime , reserve the squeezed lime half
- 1 tbsp of fish sauce
- 1 tsp tomato purée
- 1 tsp peanut butter
- 1 tsp palm sugar, or light brown sugar
- 1/2 tsp ground turmeric , or a few strands of saffron
- 200g of rice noodles
- coriander leaves , to garnish
Method
1
Heat both the oils in a large pan and half of the chopped lemongrass along with the spring onions, garlic, ginger and red chilli. Stir-fry over a low-medium heat for 2 minutes
2
Add the chicken and prawns and cook for a further 2–3 minutes, until coloured
3
Pour in the stock, coconut milk and lime juice and bring to a good simmer. Throw in the remaining lemongrass and the squeezed lime half
4
Add a tablespoon of fish sauce, the tomato purée, peanut butter, sugar and turmeric or saffron, if using (the turmeric or saffron will give the soup a lovely deep colour but are not essential). Simmer the soup gently for about 10 minutes
5
Meanwhile, place the rice noodles in a bowl and cover with boiling water; leave for 5 minutes, then drain and add to the soup. Mix well and taste, adding more fish sauce or a squeeze of lime if you think it needs it
6
Serve ladled into deep bowls and garnish with coriander
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Spicy noodle laksa
