Laksa is a popular spicy noodle soup in the Peranakan cuisine, which is a combination of Chinese and Malay cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam (tamarind or gelugur). (wikipedia)

Fragrant. Fresh. Flexible.

While my son preferred his Laksa on a bed of rice and without the snap peas this is an easy and versatile recipe.

Ingredients

500 g chicken sliced into strips (or use leftover roast chicken and add with coconut cream and chicken stock)

3 cloves garlic, finely sliced

2 cm piece ginger, peeled and grated

2 cups chicken stock (gluten free)

Vegetable oil

1 tin coconut cream (or lite coconut cream)

Pad Thai Rice Noodles

2 tablespoons Laksa paste (or use ‘Always Fresh’ Chilli Jam)

1 tablespoon Fish Sauce

* snow peas or snap peas (or capsicum strips or vegetable of choice for colour and texture)

1 lime, juiced

coriander to serve

red chilli, finely sliced to serve

* fresh bean sprouts (for texture)

Method

1. Fry  chicken with oil in a heated fry pan. Add the garlic and ginger and cook for a further 2-3 minutes.
2. Add laska paste and fish sauce and stir.
3. Add coconut cream and chicken stock, stir and simmer for 10 minutes.* Add snow peas or snap peas in the last 3 – 5 minutes.
4. Add lime juice and heat through.
5. Prepare noodles by  soaking in hot water for 5 – 10 minutes. Drain noodles and place in bottom of bowls.
6. Pour chicken laksa over the noodles.
7. Garnish with sprigs of coriander and red chilli slices.* Add fresh bean sprouts.