Spicy noodle laksa
This spicy laksa recipe from actress and Celebrity Masterchef winner Sophie Thompson is made with rice noodles which makes it gluten free. It's a perfect meal for a mid-week supper as it's quick and easy to prepare.
I am utterly mad about rice noodles, partly because I am one of those people with a bit of a pesky gluten intolerance. I couldn't believe it when I discovered them relatively late in life in a Vietnamese eatery in Soho. But like a new word, once discovered I realise they were everywhere and that, actually, you can cook them at home! JOY. So I do. Often. This is my version of a spicy noodle laksa.
This recipe is from Sophie Thompson's book My Family Kitchen: Favourite Recipes from Four Generations published by Faber & Faber, September 2015.
Ingredients
Metric
Imperial
Spicy noodle laksa
- 2 chicken breasts, roughly chopped
- 150g of king prawns, peeled
- 1 tbsp of vegetable oil
- 1 tbsp of sesame oil
- 1 stick of lemongrass (1), bashed, tough outer layer removed and finely chopped
- 3 spring onions, sliced
- 2 garlic cloves, finely chopped
- fresh ginger, thumb-sized piece, peeled and finely chopped
- 1 red chilli, deseeded and finely chopped
- 500ml of chicken stock
- 400ml of coconut milk
- juice of half a lime, reserve the squeezed lime half
- 1 tbsp of fish sauce
- 1 tsp tomato purée
- 1 tsp peanut butter
- 1 tsp palm sugar, or light brown sugar
- 1/2 tsp ground turmeric, or a few strands of saffron
- 200g of rice noodles
- coriander leaves, to garnish
Method
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