Brendan's Ultimate Chicken Laksa
You don't need to simmer laksa for hours to make an incredible broth. This Original Chicken Bone Broth Concentrate is Brendan's shortcut to a rich, savoury laksa that's packed with flavour and comes together in a fraction of the time.
Laksa Paste:
- 1 brown onion, roughly chopped
- 4 garlic cloves
- 3cm piece ginger
- 2 lemongrass stalks, white part only
- 4 dried chillies, soaked
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 2 tbsp olive oil
Laksa:
- 600g chicken thighs, chopped
- 2 tbsp Original Chicken Bone Broth Concentrate
- 1 litre water
- 400ml coconut milk
- 1 tbsp fish sauce
- 1 tsp sugar
- Juice from 1⁄2 lime
- 4 serves hokkien noodles or rice noodles
- 200g tofu puffs
To Serve:
- 2 boiled eggs, halved
- Bean sprouts
- Fresh coriander
- Lime wedges
- Sambal or chilli paste (optional)
- Fresh chilli, sliced (optional)
Method:
- To make the laksa paste, blend the onion, garlic, ginger, lemongrass, soaked
chillies, curry powder and turmeric until a rough paste forms.
Heat the oil in a large pot over medium heat. Add the laksa paste and cook for 6–8
minutes until fragrant and slightly darkened. Add the chicken and stir to coat in the
paste. - Dissolve the chicken bone broth concentrate in the water and pour into the pot with
the coconut milk. Bring to a gentle simmer and cook for 15 - 20 minutes. Remove
chicken and set aside. Stir through the fish sauce, sugar and lime juice. Taste and
adjust seasoning if desired. - Cook the noodles according to packet instructions and divide between serving bowls.
- Ladle over the hot laksa broth and top with tofu puffs, chicken, boiled egg and bean
sprouts. - Finish with fresh coriander, lime wedges and sambal or sliced chilli, if using.
Bone Appétit!
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