Chicken/Seafood Laksa

Chicken/Seafood Laksa Recipe

1. Place chicken or fish in a pot large enough for 6 litres of laksa, then cover with water.
2. Simmered with a lid covering the pot, 50 minutes for chicken and 25 minutes for fish.
3. Remove chicken or fish from pan and refrigerate to cool.
4. Strain the stock if using fish, keep the stock 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 Chicken/Seafood 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, dice the chicken or flake the fish and add to the soup. (If doing seafood, add the 2 cups of mixed seafood).
9. Simmer covered for 15 minutes.
10. Add noodles and fresh chopped coriander, simmering for a further 15 minutes.