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Hayden Quinn's coconut chicken laksa recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Hayden Quinn's fiery coconut-chicken laksa from the Darwin festival.
Ingredients:
  • 1 brown onion, roughly chopped
  • 10 cloves garlic, roughly chopped
  • 5cm fresh turmeric, cut into disks
  • 5cm ginger, cut into disks
  • 10cm galangal, cut in disks
  • 3 lemongrass stalks, trimmed, white part only, chopped
  • 5 whole dried chili, soaked in hot water
  • 20.00 ml dried baby shrimp, soaked in hot water
  • 8 candlenut
  • 24.40 gm shrimp paste
  • 20.00 ml coriander, ground
  • 113.75 gm Cobram Estate, light extra virgin olive oil
  • 1L chicken stock
  • 400ml coconut cream
  • 4.50 gm white sugar
  • 3 Free Range chicken breast
  • 100g Rice vermicelli, cooked as per packet instructions
  • 200g hokkien noodles, cooked as per packet instructions
  • 500.00 ml, bean sprout
  • 180g tofu puffs, halved
  • 180g fish cake, sliced
  • 250.00 ml coriander, leaves only, chopped
  • 4 soft boiled eggs, halved
  • Crushed peanuts, to your liking
  • Lime, juiced, to taste
  • Fish sauce, to taste
  • Chili oil, to taste
Instructions:
  • Combine oil and a splash of the chili/shrimp liquid in a blender. Add in the rest of the paste ingredients and blend until smooth.
  • In an extra-large pot over medium heat, sauté half of the laksa paste for at least 10 minutes to enhance its flavors. Stir in chicken stock, coconut cream, and sugar. Simmer the soup for about 20 minutes until it thickens slightly.
  • Gently poach the chicken breast over low heat for 15 minutes until fully cooked. Allow it to cool slightly before slicing into 0.5cm thick pieces.
  • Complete the soup by gently heating bean sprouts, tofu puffs, and fish cake until warmed through.
  • In large bowls, divide the two types of noodles, then add soup, sliced chicken, tofu puffs, and fish cake. Customize with your favorite toppings like coriander, egg, peanuts, lime juice, fish sauce, and/or chili oil, to suit your taste. Enjoy!

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