Basically a spicy Asian noodle soup, this easy recipe for laksa is big on simplicity without compromising on flavour. Sometimes you just crave those spicy citrus flavours of Asia and if time is short then a bought jar of Thai red curry paste is a great shortcut. Everyone will have their favourites but I have always found Barts to be reliably good. It keeps for ages in the fridge, I always have coconut and noodles to hand leaving only the chicken and fresh herbs to buy. If you have fresh chicken stock then so much the better – like any soup it is only every really as good as the stock it is made with but in this case, there are so many other intense flavourings that you can get away with one of those knorr gel pots if you really haven’t any fresh stock available.
Make sure you are careful how you use the thai fish sauce – it is your salt here and like any seasoning not enough is disappointing and too much is a big mistake! Add a bit at a time and you won’t go too far wrong. Fresh coriander is a must here, as is the fresh lime and it is a wonderful thing that supermarkets are at last stocking fresh kaffir lime leaves. Their exotic, heady flavour is almost irreplaceable but if desperate then the grated rind of a lime could go in instead. Shred fresh lime leaves up finely and they will soften sufficiently.
Chicken is just a suggestion here. Prawns are great as well, either combined with the chicken or on their own. Pork fillet would also work well, as would some lightly seared rump/sirloin steak. Vegetarians could add chopped up tofu or just increase the vegetables. I have used a red pepper but fine french beans, mangetout or beansprouts would also work well.
Lastly, if you are having people round that you want to impress with your beautiful table manners then perhaps this not something for that occasion. Noodle soup is almost impossible to eat in any way other than greedily, messily and probably wearing a washable boiler suit.
2 boneless, skinless chicken breasts, sliced
100g rice vermicelle noodles
2 teaspoons rapeseed oil/sunflower oil
1 tablespoon thai red curry paste
2 kaffir lime leaves, shredded
1 red pepper, sliced finely
250ml fresh chicken stock
1 can full fat coconut milk
Thai fish sauce
Dark soy sauce
Juice of a lime
Fresh basil/thai basil
Sesame oil to finish
Cook the noodles according to the packet instruction. Drain and refresh under cold running water. Set aside.
Heat the oil in a wide shallow pan. Add the thai red curry paste and cook for a minute or two. Add the red pepper, the chicken stock and the shredded lime leaves and simmer for a few minutes. Add the coconut milk and a tablespoon of thai fish sauce. Add a couple of handfuls of shredded coriander, including the stalks. Reserve the top part of the coriander for garnishing.
Simmer for about fifteen minutes and then add in a tablespoon of soy sauce. Taste and adjust the flavour with thai fish sauce and a bit of the lime juice. Throw in the chicken and simmer very gently for literally just a minute or two until cooked through. Add the noodles and warm the whole thing up, stirring through more coriander, basil and mint if you have it. Serve in shallow bowls with lots of herbs over the top and a drizzle of sesame oil.
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