This laksa is full of vibrant flavours and a meal in a bowl. I found the recipe in ” Real Food” by Nigel Slater, which remains one of my favourite recipe books .
Ingredients
- 2-4 boned free range chicken thighs
- 2 tbsp sesame oil
- 10-12 cloves garlic unpeeled
- 1 medium onion peeleed and finely sliced
- 2 cloves garlic peeled and finely chopped
- 1 medium carrot peeled and cut into very fine strips
- 2 tsp finely chopped ginger
- 1 mild red chilli
- 30 ml tamarind paste
- 1 litre brown chicken stock
- 20 ml tamari
- 150 g buckwheat noodles cooked
- a good handful coriander leaves
- -1 litre brown chicken stock
- -20ml tamari
- -150g buckwheat noodles
- handful of coriander/basil leaves
Servings:
Instructions
- Preheat the oven to 200C/Gas 6. Mix the chicken thighs with the sesame oil and unpeeled cloves of garlic and lay out in a roasting tray in a single layer and roast for about twenty five minutes.
- Remove from the oven and drain the juices and oil into a saucepan, and put the chicken and garlic to one side side. Heat the saucepan with the juices in and add the onion, chopped garlic, carrot, ginger and chilli. Sautee over a moderate heat , stirring, until the onion has wilted..
- Add the roasted garlic cloves, tamarind paste and the chicken stock. Bring to the boil and simmer for ten minutes. Cut the chicken into small chunks then add them to the pan for a few minutes to warm them through.
- Add the tamari and check for seasoning,adding more if needed. Heat the buckwheat noodles in warm water and place in heated bowls. Ladle the Laksa broth over the noodles and sprinkle generously with coriander leaves. Serve immediately
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