Spicy Chicken Laksa Easy Peasy Way

You have no idea how giddy I was when I found out this wonderful recipe for chicken laksa by Marion’s Kitchen. This curry noodle soup has been a thing for me since forever!! It was a delish, comforting staple when I was studying in Eugene, Oregon. The place that we always went to was called ‘China Blue’ – an Indonesian-Chinese place on the main street in front of the campus. I can still remember it so vividly. This small eatery was tucked upstairs. It was unbelievably cosy in a colourful hippy Eugene kind of way. It was one of our favourite places, the place where we always ordered the same thing every time. Yes, the chicken laksa.


But a bowl of laksa is not too common when it comes to my hometown of Bangkok. I tried to find a place that makes it years ago and came up with nothing short of a mediocre imitation of someone’s failed imagination or creativity, or tradition, or even a recipe. So this recipe by Marion was a true godsend. Thank you so much. But here in Bangkok and in my own kitchen, I tweaked it a little to fit my ability and time.

Ingredients:

  1. A pack of sen lek (rice noodle), soaked
  2. A pack of two chicken breasts, poached and hand-shredded to hearty bite-sized chunks.
  3. Deep-fried tofu 1 pack, sliced.
  4. One cup of extra veggies, my usual choices include cauliflowers and beech mushrooms.
  5. Vietnamese coriander, or Pak Paew ผักแพว, or Persicaria odorata.
  6. A small can of coconut milk
  7. A pack of red curry paste (พริกแกงแดง) + a pack of yellow curry paste (พริกแกงกะหรี่)

Condiments:

Soy sauce, salt, green lime juice, toasted chilli in oil, toasted garlic in oil

Preparation:

STEP 1 >> Prepping

  1. I start by poaching the chicken breast. I do this first thing because it takes quite a while for the chicken to be cooked through and cool down to handle. In the pot along with water, I usually throw in some sprigs of cilantro roots, peppercorns, and sliced mature garlic to enhance the aroma of the chicken.
  2. Prep the tofu, mushroom, the Vietnamese coriander
  3. Soak the rice noodle

 

STEP 2 >> Cooking

  1. In a large nonstick pan, put in some vegetable oil, stir in the two packets of curry pastes, keep stirring until everything get aromatic and homogenous.
  2. Add the coconut milk. I usually add two extra cans of water (using that can of the coconut milk) to thin out the curry. Mix and make sure that all the pastes dissolve.
  3. Add the sliced tofu and mushroom and vegetables of your choices, let them all cook through.
  4. Season your curry with salt (not too much because we are adding the soy sauce later).
  5. In another pot, bring water to a boil. Add the soaked noodle, and let it cook through.

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This chicken laksa is created by my memories and a fortunate by-chance discovery of an easy recipe by @marionskitchen who cleverly uses a mixture of red curry paste (แกงเผ็ด) and yellow curry powder (แกงกะหรี่ ) to create a laksa paste reunion. In Bangkok, though, I found mixing 1:1 ratio of red curry and yellow curry pastes works pretty well.⁣ ⁣ Chicken laksa was our date-days lunch in an Indonesian place near our uni back in the day. ❤️One thing that is always irreplaceable in this bowl is Pak Paew ผักแพว or Persicaria odorata or Vietnamese coriander. A hearty squeeze of lime, toasted chilli in oil, and also toasted garlic with oil add to the complete deliciousness.

A post shared by ohhappybear (@ohhappybear) on

STEP 3 >> Assembling + Eating 😀

  1. I am making this for two, so in each bowl, place the cooked noodle, shredded chicken, and the Vietnamese coriander.
  2. Ladle each bowl with the curry soup, make it hearty.
  3. Season the bowl with lime juice, chilli, and toasted garlic to taste.

That’s it! It’s so easy and truly delicious. This cured my laksa-sick for once! And with a recipe this simple, I can make it as often as I wish!

Enjoy!


© OHHAPPYBEAR

 

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