Chicken Laksa

Chicken Laksa Recipe (30 mins)

1. In a large pot that can contain at least 6 litres of soup, slowly cook the onion and celery in peanut oil on low heat.
2. Meanwhile, shred the BBQ chicken into small peices and set aside.
3. Add Saucy Spice’s Laksa spice blend to the onion and celery in the pot and stir together for 30 seconds.
4. Add coconut cream, chicken stock, salt, lemon juice, sugar and fish sauce. Stir to combine and simmer on low heat for 20 minutes.
5. Add the shredded BBQ chicken, noodles, shallots and coriander.
6. Bring to a boil on high heat and then return the heat to low and simmer for 5 minutes before serving.

Seafood Laksa Recipe (1 hour 15 mins)

1. Place fish in a pot large enough for 6 litres of laksa, then cover with water.
2. Simmered with a lid covering the pot for 25 minutes.
3. Remove fish from pan and refrigerate to cool.
4. Strain the stock into a bowl and set aside for later to make the soup.
5. Heat oil in a deep-sided pan or wok and sauté onion and celery until glace-looking.
6. Add Saucy Spice’s Laksa spice blend sachet stirring until fragrant – about 30 seconds.
7. Now add 1 can of coconut cream, lemon juice, brown sugar, fish sauce and salt simmering with a lid for 15 minutes to cook the paste.
8. Stir this mixture into chicken stock, add 2 more cans of coconut cream, flake the fish and add the 2 cups of mixed seafood to the soup.
9. Simmer covered for 15 minutes.
10. Add noodles and fresh chopped coriander, simmering for a further 15 minutes.