Chicken Laksa Soup with Egg Noodles

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 2 people

Ingredients

For the noodles

  • 250g plain flour
  • 2 eggs
  • Pinch of salt
  • Semolina, for rolling

For the soup

  • 2 tbsp vegetable oil
  • 3 spring onions, chopped
  • 4cm knob of ginger, peeled and grated
  • 2 cloves garlic, peeled and grated
  • 1 heaped tbsp red thai curry paste
  • 400ml (1 can) coconut milk
  • 200ml chicken stock
  • 60g peanut butter
  • 2 stalks lemongrass, bashed with a rolling pin
  • 2 limes, halved
  • 2 chicken thigh fillets, diced
  • 1 small bunch coriander, leaves picked
  • 1 red chilli, sliced

Method

  • Begin by making the noodles. Place the flour and salt into the bowl of your kitchen machine, fitted with the dough hook, and add eggs and 60ml water. Set the machine to speed 1 and allow the dough to come together. Increase the speed a little and knead for around 5 minutes, until the dough is a tight smooth ball. Remove the dough from the bowl and rest, wrapped in cling film, for 30 minutes.
  • Fit your Chef with the lasagne roller, to the low speed outlet.
  • Unwrap the dough and roll through the widest setting, on speed 1. Fold the dough in half and roll again. Repeat this twice more, until the dough is smooth. Dust with a little semolina if you feel it is sticking.
  • Reduce the setting on the roller to 1 and pass the dough through. Reduce again to 2 and repeat. Continue this way until setting 6.
  • Cut the long sheet of dough into lengths around 40cm long and lay to dry for 10 minutes.
  • Swap the lasagne roller for the spaghetti pasta cutter and on the lowest speed, pass the sheets through the cutter to make the noodles.
  • Bring a pan of water to the boil and cook the noodles for 4 minutes, then rinse under cold water and drain. Set aside.
  • Make the soup. Heat the oil in a large pan and add the chicken pieces, turning them to colour on all sides, before adding the spring onions, ginger and garlic and frying for a couple of minutes. Add the curry paste and cook for another minute, before adding the coconut milk and chicken stock. Bring to a boil, then add the bashed lemongrass stalks, peanut butter, and the juice of one lime half. Simmer the laksa for 15 minutes before adding half of the egg noodles (keep the rest of the noodles for another recipe). Stir everything together over the heat, then serve into big bowls, topped with a handful of coriander leaves, a sprinkle of chopped red chilli and lime halves to squeeze over.

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