Chicken Laksa
A delicious Asian coconut curry soup. This recipe makes more noodles than you need so use the extra for another recipe.
Ingredients
250 grams plain flour
1 pinch salt
2 eggs
60 grams water
water, as needed
2 oil
400 grams chicken
3 spring onions
20 grams ginger
2 garlic cloves
200 grams red Thai curry paste
400 ml coconut milk
200 grams chicken stock, hot
2 lemongrass stalks
60 grams peanut butter
0.5 lime
Instructions
STEP 1/10
Cut the chicken into 2 cm cubes.
Trim and finely slice the spring onions.
Peel and grate the ginger.
Peel, destalk and crush the garlic.
Bash the lemongrass stalks with a rolling pin.
Juice the lime.
STEP 2/10
Fit the Spiral dough tool to the machine.
STEP 3/10
Add Ingredients 1 (flour, salt, egg, water) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for about 2 minutes.
Mix on speed 3 for about 5 minutes.
Remove the dough and wrap with plastic wrap.
Chill for 30 minutes.
Fit the Lasagne pasta roller attachment and set to the widest setting.
Unwrap the dough and pass through the roller on speed 1.
Fold the dough in half and pass through again.
Repeat twice more or until the dough is smooth - if you feel the dough is sticking dust with semolina.
Reduce the size of the roller to 1 and pass the dough through.
Reduce again to 2 and pass through again.
Keep reducing the size and rolling the dough until you reach setting 6.
Cut the dough into lengths of about 40 cm.
Lay to dry for about 10 minutes.
Swap the roller to the Spaghetti roller attachment.
Pass the pasta sheets through to make the noodles.
STEP 4/10
Add Ingredients 2 (water) to the medium saucepan.
Heat over a medium high heat and bring to the boil.
Add the noodles and cook for 4 minutes.
Drain and set aside.
STEP 5/10
Add the first of Ingredients 3 (oil) into the large saucepan.
Heat over a medium heat until hot.
Add the last of Ingredients 3 (chicken) into the pan.
Cook until coloured on all sides, stirring frequently.
STEP 6/10
Add Ingredients 4 (spring onion, ginger, garlic) into the saucepan.
Cook for 2 minutes, stirring frequently.
STEP 7/10
Add Ingredients 5 (curry paste) into the saucepan.
Cook for 1 minute, stirring frequently.
STEP 8/10
Add Ingredients 6 (coconut milk, stock) into the saucepan.
Bring to the boil.
STEP 9/10
Add Ingredients 7 (lemongrass, peanut butter, lime juice) into the saucepan.
Reduce to a simmer and cook for 15 minutes, stirring occasionally.
Add half of the noodles and stir everything together over the heat.
Serve
STEP 10/10
Garnish with coriander, chopped red chilli and lime wedges.
Chicken Laksa
A delicious Asian coconut curry soup. This recipe makes more noodles than you need so use the extra for another recipe.
Ingredients
250 grams plain flour
1 pinch salt
2 eggs
60 grams water
water, as needed
2 oil
400 grams chicken
3 spring onions
20 grams ginger
2 garlic cloves
200 grams red Thai curry paste
400 ml coconut milk
200 grams chicken stock, hot
2 lemongrass stalks
60 grams peanut butter
0.5 lime
Instructions
STEP 1/10
Cut the chicken into 2 cm cubes.
Trim and finely slice the spring onions.
Peel and grate the ginger.
Peel, destalk and crush the garlic.
Bash the lemongrass stalks with a rolling pin.
Juice the lime.
STEP 2/10
Fit the Spiral dough tool to the machine.
STEP 3/10
Add Ingredients 1 (flour, salt, egg, water) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for about 2 minutes.
Mix on speed 3 for about 5 minutes.
Remove the dough and wrap with plastic wrap.
Chill for 30 minutes.
Fit the Lasagne pasta roller attachment and set to the widest setting.
Unwrap the dough and pass through the roller on speed 1.
Fold the dough in half and pass through again.
Repeat twice more or until the dough is smooth - if you feel the dough is sticking dust with semolina.
Reduce the size of the roller to 1 and pass the dough through.
Reduce again to 2 and pass through again.
Keep reducing the size and rolling the dough until you reach setting 6.
Cut the dough into lengths of about 40 cm.
Lay to dry for about 10 minutes.
Swap the roller to the Spaghetti roller attachment.
Pass the pasta sheets through to make the noodles.
STEP 4/10
Add Ingredients 2 (water) to the medium saucepan.
Heat over a medium high heat and bring to the boil.
Add the noodles and cook for 4 minutes.
Drain and set aside.
STEP 5/10
Add the first of Ingredients 3 (oil) into the large saucepan.
Heat over a medium heat until hot.
Add the last of Ingredients 3 (chicken) into the pan.
Cook until coloured on all sides, stirring frequently.
STEP 6/10
Add Ingredients 4 (spring onion, ginger, garlic) into the saucepan.
Cook for 2 minutes, stirring frequently.
STEP 7/10
Add Ingredients 5 (curry paste) into the saucepan.
Cook for 1 minute, stirring frequently.
STEP 8/10
Add Ingredients 6 (coconut milk, stock) into the saucepan.
Bring to the boil.
STEP 9/10
Add Ingredients 7 (lemongrass, peanut butter, lime juice) into the saucepan.
Reduce to a simmer and cook for 15 minutes, stirring occasionally.
Add half of the noodles and stir everything together over the heat.
Serve
STEP 10/10
Garnish with coriander, chopped red chilli and lime wedges.