The Chicken Soup Manifesto is a celebration of one of the most widely interpreted, humble and beloved dishes the world over: chicken soup. With more than 100 recipes dedicated to this one special meal, James Beard-nominee Jenn Louis shows readers how chicken soup is not only a source of heart-warming sustenance but a cure-all and the ultimate expression of love.
Today, we have a recipe from The Chicken Soup Manifesto on the blog: delicious chicken laksa. Read on to learn how to make it!
Chicken Laksa
Chicken Laksa
Serves 4
Versions of this fragrant laksa paste (curry) are seen in Malaysia, Singapore, Indonesia and Southern Thailand. It is believed to have originated as a blend of Chinese ingredients and Southeast Asian cooking practices. Chinese wheat noodles can replace rice noodles, and seafood can be used to replace chicken. Laksa paste is a bit labour-intensive to make, and some ingredients may take an extra trip out, but it is worth it. Laksa paste can be made a week ahead, stored airtight in the refrigerator, or can be frozen in ice-cube trays for up to two months.
Ingredients
3 dried red chilies
4 red Thai (bird’s eye) chilies
5 cm (2 in) piece ginger, peeled and thinly sliced
4 garlic cloves
3 shallots
3 lemongrass stalks, outer leaves removed, bottom 10 cm (4 in) only, cut into thirds
1 tablespoon ground coriander
2 teaspoons curry powder
1 teaspoon ground cumin
120 ml (4 fl oz/½ cup) vegetable oil
4 teaspoons Thai shrimp paste
225 g (8 oz) fresh wide rice noodles
800 ml (27 fl oz) canned coconut milk
750 ml (25½ fl oz/3 cups) water or Chicken Stock
2 teaspoons palm sugar (jaggery) or light brown sugar
2 × whole chicken legs (approx. 670 g/1½ lb), leg and thigh attached, skin on
fish sauce, to taste
4 large Soft-boiled Eggs, halved
2 Persian cucumbers, cut into matchsticks
115 g (4 oz) bean sprouts
¼ bunch mint, leaves only
2 limes, cut into wedges
sambal oelek, to taste
Method
Place the chilies, ginger, garlic, shallot, lemongrass, coriander, curry powder, cumin, 60 ml (2 fl oz) vegetable oil and the shrimp paste in a blender and process until very fine. Set aside.
Place the noodles in a bowl and cover with cold water, then place a plate on top of the noodles to keep them fully submerged. Soak for 15 minutes, then strain and set aside.
Heat a large pot over a high heat and add the remaining oil. Add the curry paste mixture and cook for 45 seconds, stirring and smearing the paste into the oil, until aromatic. Slowly whisk in the coconut milk, water or stock and palm sugar, then add the chicken legs and bring to a simmer.
Cook for 30 minutes, turning the chicken occasionally, until tender and the broth is very flavorful. The meat should separate from the end of the leg bone when cooked and a thermometer will read 74°C (165°F) when inserted into the thickest part of the leg. Season to taste with fish sauce and salt. Add the noodles and cook for another 1–2 minutes until tender.
Serve garnished with cooked eggs, cucumbers, bean sprouts, mint, lime wedges and sambal oelek.
–This is an edited extract from The Chicken Soup Manifesto by Jenn Louis, published by Hardie Grant Books, RRP $45.
Photographer: ©Ed Anderson
The Chicken Soup Manifesto
This is a celebration of one of the most widely interpreted, humble and beloved dishes the world over: chicken soup. With more than 100 recipes dedicated to this one special meal, James Beard-nominee Jenn Louis shows readers how chicken soup is not only a source of heart-warming sustenance but a cure-all and the ultimate expression of love...
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