Name: Creamy chicken laksa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 15.00 ml sesame oil; 1.00 onion peeled and chopped; 4.00 garlic cloves, crushed; 3.00 red chillies chopped; 30.00 ml curry paste red; 4.00 chicken breast fillets large; 1.00 Litres coconut milk; 5.00 ml shrimp paste; 10.00 ml palm sugar; 500.00 g noodles egg; 2.00 eggs boiled, halved; 0.00 fresh coriander to serve; 1.00 spring onions sliced; 0.00 sesame oil

Recipe Disclaimer

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Ingredients (14)

15.00 ml	sesame oil
1.00	onion — peeled and chopped
4.00	garlic — cloves, crushed
3.00	red chillies — chopped
30.00 ml	curry paste — red
4.00	chicken breast fillets — large
1.00 Litres	coconut milk
5.00 ml	shrimp paste
10.00 ml	palm sugar
500.00 g	noodles — egg
2.00	eggs — boiled, halved
0.00	fresh coriander — to serve
1.00	spring onions — sliced
0.00	sesame oil

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Method:

Heat the sesame oil in a medium-sized frying pan.
Add the onion, garlic, chillies and curry paste and cook for one minute.
Cut the chicken breasts into four pieces and cook them in the spicy mixture for one minute, turning until well coated.Pour in the coconut milk, turn down the heat amd add the shrimp paste and palm sugar.
Simmer for two minutes and add the noodles.
Dish up into warmed soup bowls and top each serving with an egg half, fresh coriander sprigs, spring onion and a drizzle of sesame oil.

Cook’s note:Add some asparagus or baby tomatoes.
If you prefer a lighter broth, halve the quantity of coconut milk and make up the amount with chicken or vegetable stock.