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Quick chicken laksa
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Total Time:
15 minutes
Butternut squash infused Malaysian classic with irresistible flavors.
Ingredients:
  • 4 higher-welfare chicken thighs skin off, bone out
  • 1 heaped teaspoon Chinese five-spice powder
  • 1 tablespoon runny honey
  • 1 tablespoon sesame seeds
  • 1 fresh red chilli
  • 1 organic chicken or vegetable stock cube
  • 1 butternut squash (neck end only)
  • 2 cloves of garlic
  • 5 cm piece of ginger
  • 1 teaspoon ground turmeric
  • ½ a bunch spring onions
  • 1 heaped teaspoon peanut butter
  • 4 dried lime leaves
  • ½ a bunch of fresh coriander
  • 1 tablespoon sesame oil
  • 1 tablespoon low-salt soy sauce
  • 1 tablespoon fish sauce
  • 300 g medium rice noodles
  • 2 bunches of asparagus (600g)
  • 1 x 400 g tin of light coconut milk
  • 3 limes
Instructions:
  • Get everything ready. Boil water, heat griddle pan and large lidded pan, and prep the food processor with the grater and bowl blade. Season the chicken with sea salt, black pepper, and five-spice on greaseproof paper. Flatten the chicken to 1.5cm thick. Cook on the griddle until charred and cooked through. In the large pan, dissolve the stock cube in boiling water. Grate the squash into the pan. Make a paste in the food processor with garlic, ginger, chilli, turmeric, spring onions, peanut butter, lime leaves, coriander stalks, sesame oil, soy sauce, and fish sauce. Add to the stock with noodles and asparagus. Pour in coconut milk, season with soy sauce and lime juice, and simmer. Drizzle honey and lime juice on the chicken. Sprinkle with sesame seeds. Serve chicken with laksa, lime wedges, coriander leaves, and fresh chilli slices.

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