Feed your appetite for cooking with Penguin’s expert authors
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Malaysian Chicken Laksa with Beansprouts and Noodles
Introduction from Rukmini Iyer
This laksa is intensely savoury, sharp and fully flavoured, and rounded off by the sweet coconut. You could also add a handful of cooked prawns along with the noodles and beansprouts, if you wish.
Ingredients
Essential kit
You will need: a small blender or food processor.
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Blitz the spice mix ingredients in a small blender or food processor (with a tablespoon of coconut milk if needed to loosen the mix). Tip the chicken into a shallow casserole dish or roasting tin, cover well with the spice mix, then transfer to the oven and roast for 15 minutes.
Add the lemongrass, two-thirds of the mint and coriander, the remaining coconut milk, the fish stock, sugar and salt, stir, then cover with a lid or foil and return the dish to the oven for a further 30 minutes.
Remove the laksa from the oven, add the noodles and beansprouts, then cover and leave for 5 minutes for them to soften through. Add the lime juice, then taste and adjust the salt, sugar and lime as needed. Scatter with the rest of the coriander and mint and serve with lime wedges and fresh chilli.
Preview
This recipe is a preview
Buy the book for the full recipe, and more great recipes from this author
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
Buy From
