I really love this dish that I found in ‘Gordon Ramsey’s Ultimate Cookery Course’. You may think that for a laksa you’d have to make a complicated or time consuming curry paste but this is really quick but impressive too. I changed up Gordon’s recipe a bit. I used some Plant Pioneers fake chicken chunks which I really recommend as a veggie meat alternative. I also switched up the noodles he fried with some lovely rice noodles and as I didn’t have any lemongrass I left out the ‘1 stick of lemongrass, bashed and cut in half’. I added some broccoli and kale to give it a bit of greenery.
Serves 3 – 4
- 1 small onion
- 2 garlic cloves
- 300g plant pioneers chicken
- 1 red chilli
- 3cm ginger
- 1 kaffir lime leaf
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 900ml stock
- 150g coconut cream
- 1/2 tbsp fish sauce
- 3 rice nests
- green vegetables of choice
- handful coriander leaves
- salt and pepper
1.) Peel and finely dice the onion. Heat up some oil in a wok and add the chicken chunks. Cook for 5 minutes and then remove the chicken.
2.) Whilst this is cooking, peel and finely dice the onion, the ginger and the garlic
3.) Add a bit more oil if necessary and then put the onions in the pan. Cook for about 5 minutes until soft.
4.) Add the garlic, chilli and ginger and cook for another couple of minutes. Make up the stock.
5.) Add the lime leaf and measure in the ground coriander, turmeric and cumin. Add the stock and coconut cream and stir everything.
6.) Cook for about 5 minutes and prep your veg, then add the vegetables to the pan. Add the rice noodles and cook for a further 5 minutes.
7.) Season with the fish sauce and some salt and pepper. Add the chicken back in and cook until hot.
8.) Chop up the coriander leaves. Serve up the noodles and garnish.