Coconut Chicken Laksa
One pot, 45 minutes: chicken thighs simmered in coconut milk and laksa paste, with hot honey stirred through at the end to round the broth out.
- Hero ingredient
- Chicken
- Time
- 45 min
- Yield
- Serves 4
Made with
Sweet Sting Hot Honey
$11.95 · 330g
Goes well with
Sweet Sting Superhot
If you want the broth to properly fight back. Half the amount.
Ingredients
- 600g chicken thighs, sliced
- 3 tbsp laksa paste
- 400ml coconut milk and 500ml chicken stock
- 2 tbsp Sweet Sting Hot Honey
- 200g rice noodles
- Bean sprouts, coriander, lime
Method
- 01
Fry the laksa paste in a dry pot for a minute until it smells like something.
- 02
Add the chicken and turn it through the paste, then the coconut milk and stock.
- 03
Simmer 20 minutes. Stir the hot honey through at the end and taste — you are after sweet, salty, sour and hot all present at once.
- 04
Cook the noodles separately so the starch does not thicken the broth.
- 05
Build the bowls and pile on the sprouts, coriander and a hard squeeze of lime.
