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Annabel’s Chicken & Corn Laksa

Annabel's Chicken & Corn Laksa Recipe by Annabel Karmel

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Annabel’s Chicken & Corn Laksa

Mealtimes should be about exploring a world of flavour, and Annabel’s Chicken & Corn Laksa will not disappoint!  If you fancy a soup with a difference, then this Thai medley will have the whole family scooping, slurping and smiling.  Fuss pots (young and old) will succumb to super taste of Annabel’s special recipes, so pop it on the menu!  

For another flavourful Asian-inspired recipe, try these Chinese Salmon with Noodles

Ingredients

1 brown onion
1 chicken breast
1 chicken stock cube
50g coconut cream
2 fine egg noodle nests
80g garden peas
1 garlic clove
2 tbsp green curry paste
1 lemongrass stick
1 lime
1 red chilli
1 soy sauce sachet
2 spring onions
150g tin of sweetcorn

Method

  1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
  2. Boil a kettle. Add the chicken breast fillet[s] to a baking tray with a drizzle of olive oil and a pinch of salt and pepper. Put the tray in the oven for 15-20 min or until cooked through
  3. Meanwhile, add the fine egg noodles to a large heatproof bowl and cover them with boiled water until they’re fully submerged. Set aside for 15 min or until the noodles have softened and are tender. Once done, drain the noodles and divide them between bowls
  4. Meanwhile, peel and finely slice the brown onion. Peel and finely chop (or grate) the garlic 
  5. Heat a large, wide-based deep pan or pot (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once hot, add the chopped onion and garlic with a pinch of salt and cook for 6-8 min or until softened
  6. Meanwhile, re-boil a kettle. Bash the lemongrass stick[s] with a rolling pin until broken. Remove the coconut cream from the sachet[s] and chop it roughly. Combine the green curry paste, chopped coconut cream, chicken stock cube, 1 tsp sugar and soy sauce with 750ml boiled water – this is your laksa stock
  7. Drain the sweetcorn. Once the onion has softened, add the laksa stock to the pan with the bashed lemongrass and bring to the boil over a high heat. Once boiling, reduce the heat to medium and add the garden peas and sweetcorn. Cook for 4 min or until the peas are tender
  8. Meanwhile, slice the red chilli finely (save these for garnish!)Trim, then slice the spring onions finely.Once the peas are tender, add the juice of ½ lime. Remove the pan from the heat and discard the lemongrass stick. Taste for seasoning, adding salt and pepper if needed.
  9. Once the chicken is cooked, transfer it to a clean board and shred it apart, using two forks – this technique is known as ‘pulling’
  10. Cut the remaining lime into wedges. Top the drained noodles with the shredded chicken. Pour the hot broth over the noodles. Garnish with the sliced chilli (Can’t handle the heat? Go easy!) Enjoy!

 

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