Coconut Laksa
A single portion of Malaysian cooking, ready in 18 minutes. Roughly £2.80 a portion. Expect a bit of heat.
Per portion
Calories from protein 20%, carbs 31%, fat 49%. Estimated from the ingredients.
Roughly £2.80 a portion.
Method
- 1
Boil the egg for 7 minutes, then cool in cold water, peel and halve.
- 2
Soak the rice noodles in boiling water for 5 minutes, then drain.
- 3
Fry the chicken with the curry paste and chilli flakes in a splash of oil over medium-high heat for 5–6 minutes.
- 4
Pour in the coconut milk and 100ml water, and simmer for 3 minutes until the chicken is cooked through with no pink inside.
- 5
Season to taste, then stir in the noodles and beansprouts and warm through, then add the fish sauce and a squeeze of lime, and top with the halved egg to serve.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/coconut-laksa/
