A Burmese version of Laksa from the Lahpet Restaurant in Shoreditch, London.
Ingredients
- 2 medium white onions peeled
- 4 large garlic cloves peeled
- 50 g fresh ginger peeled
- 1 green or red birds’ eye chilli
- 4 tbsp peanut oil
- 1 kg boneless chicken thigh diced
- 5 tsp ground turmeric
- 3 tsp ground paprika
- 50-60 ml fish sauce
- 1.5 litres chicken stock
- 200 ml coconut milk (ie ½ tin)
- 4-6 Asian shallots peeled and left whole
- 4 tbsp chickpea flour toasted in a heavy frying pan till lightly tanned
- 500 ml water
- 400 g cooked egg noodles fresh or cooked from dry
- 1-2 limes halved for squeezing
- To serve:
- 2 limes cut into wedges
- 6 medium-boiled eggs peeled and halved
- 2 Asian shallots peeled and finely sliced
- 3 spring onions trimmed and finely sliced
- 1 big handful coriander leaves chopped
- Dried roasted chilli flakes
- 100 g rice noodles deep-fried until puffed up, and drained on kitchen towel(optional)
- fish sauce to taste
- 1 big handful coriander leaves chopped
- Dried roasted chilli flakes
- 100 g rice noodles deep-fried until puffed up, and drained on kitchen towel(optional)
- fish sauce to taste
Servings:
Instructions
- Finely chop the onions, garlic, ginger and chilli (or blitz them in a food processor). Warm the oil in a large, sturdy saucepan on a medium-low heat, then sweat the onion mix for 10 minutes, until soft and slightly golden.
- Add the chicken, turmeric, paprika and a dash of fish sauce, and cook, stirring, until the chicken turns white and starts to sear. Add the stock, cook on a medium heat for 10 minutes, then add the coconut milk and whole shallots.
- Turn the heat to low and simmer for 15-20 minutes, until cooked through – you should now have a velvety and aromatic chicken coconut broth on a low simmer.
- Put the chickpea flour in a jug, pour in 500ml boiling water and stir until smooth. Pour this bit by bit into the broth, stirring, until it thickens; don’t overdo it – you may not need all the chickpea flour mix.
- Add fish sauce to taste and water to dilute, if need be, then leave to simmer on a low heat for five minutes while you get the noodles and garnishes ready.
- Ladle the broth into four or six large bowls, add 60-70g cooked noodles to each and top with the chicken pieces.
- Garnish with boiled a boiled egg halves, shallots, spring onions, and lots of coriander and freshly squeezed lime, and serve with the other garnishes on the side for everyone to add to taste.
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