Thursday, 23 January 2014

Thai Chicken Laksa

Looking at my bookcase of cook books, it occurred to me that most of them are Jamie Oliver books. Even though I have so many this recipe came from the one of the few books of his I do not own - 15 Minute Meals, so I pulled a copy off his website.  See Here

I changed the recipe to suit two people as below, I also used Zero Noodles instead of rice noodles. Zero Noodles are my new favourite at only 8 calories per 100g it allows you to fill up your meal but not the calories. 

It was so fragrant and tasty and creamy was really surprised by the amount of flavour that came from such a quick and simple recipe.

Thai Chicken Laksa
Serves 2 Approx 15 WW Pro Points

For the Chicken
2 skinless & Boneless chicken thighs - approx. 90g each
1 tsp Chinese 5 Spice
2 tsp runny honey
1/2 red chilli - fresh

For the Laksa
400ml chicken stock
1/2 butternut squash - grated
1 clove garlic
1 inch fresh ginger, peeled
1/2 red chilli - fresh
1/2 tsp turmeric
4 spring onions, trimmed
1 tsp peanut butter
2 dried kaffir lime leaves
Small handful fresh coriander
2 tsp sesame oil
2 tsp soy sauce
250g Zero Noodles or rice noodles
1 bunch asparagus - ends trimmed and cut into chunks.
1/2 can (200ml) coconut milk, should be light but I could only get hold of full fat!
1 lime

Bash the chicken flat to about 1.5cm thick and coat in the 5 spice, salt and pepper. Place on a hot griddle pan - no fat - and cook 3-4 mins each side until charred.

In a food processor add the garlic, chilli, turmeric, spring onions, peanut butter, kaffir lime leaves and the stalks of the coriander, sesame oil and soy sauce, blitz this into a paste.

In a pan place the hot stock and grated BNS, pour the paste into the stock and add the noodles.  Bring to the boil.

Once to the boil add the coconut milk and asparagus, squeeze in the juice of 1/2 lime, cook for a few mins until the asparagus is tender.

Back to the chicken and now it is thoroughly cooked drizzle over the honey and juice of the lime, it will bubble & hiss and get sticky and dark.

Serve the Laksa in a bowl with the chicken sliced on the top and the reserved coriander leaves and chopped red chilli sprinkled over.  Utterly scrumptious.

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