Chicken Laksa





2 cloves garlic

10 ml fresh root ginger

Zest of 1 lemon

1 tbsp fish sauce

500 ml chicken stock

500 ml coconut milk

1 tbsp turmeric

1 tbsp ground coriander

1 tbsp chilli powder

1 tsp brown sugar

Lemon juice from 1 lemon

Lime juice from 1 lime

Pinch of salt (optional)

4 carrots thinly sliced

2 chicken breasts

Handful of shitake mushrooms

1 spring onion

1 handful fresh coriander

1 red chilli

Ground pepper

2 green peppers





1. Place the garlic, ginger, lemon zest, lemon juice, lime juce, turmeric, ground coriander, chilli powder, sugar, spring onion, fresh coriander and red chilli in food processer and blitz until you have a paste.


2. Slice your chicken and brown in the pan with a little rapeseed oil and season with salt and pepper. Soak your shitake mushrooms in hot water if they are dried.


3. Once browned add your sliced carrots and the paste and allow the paste to cook for a couple of minutes.


4. Then add coconut milk, shitake mushrooms and stock and leave to simmer for 10ish minutes.


5. Right at the end add the sliced peppers if you like them crunchy like me!


6. Serve with brown rice or just on its own.

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