To start this soup, we poach free-range chickens in a flavoured broth, then shred the chicken and add the broth to a complex home-made spice paste, with coconut cream to round out the flavours. We finish the soup with tamarind for a lick of acidity - a squeeze of lime or lemon when you're serving the soup is a good addition too. You'll need to add your own noodles and herb garnish at home (see "Goes With").
Free-range chicken, rice bran oil, onion, ginger, garlic, lemongrass, dried chilli, candlenuts, shrimp paste, turmeric, coriander, paprika, cumin, coconut cream, tamarind, brown sugar, lemon juice, water, salt.
Tree Nuts, Shellfish.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Dairy, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G (RAW)||PER PERSON|
Serves two adults generously with laksa noodles and herbs
Serves four adults
Heat the soup and serve with cooked laksa noodles and a table salad of sprouts, herbs (coriander, mint, chives), chopped chilli, and lime or lemon wedges for squeezing.
Suitable for freezing. Defrost before reheating.
Reheat gently in a saucepan or microwave, stirring occasionally, until piping hot.