Gluten Free Dairy Free Quick Chicken Laksa

Monday, January 9, 2017

A gluten and dairy free version of a comforting Malaysian noodle curry with fresh cucumber!
Gluten free, dairy free quick chicken laksa | Anyonita Nibbles
Yield: 2 servings
Prep time:
Cook time:

Quick Chicken Laksa - Gluten & Dairy Free

I love a big steaming bowl of soup this time of year - and January is National Soup Month! There's just nothing more comforting than coming in from a chilly, wet day and pulling off your scarf and hat and gloves and boots and sitting down to a warm bowl of curry or soup. Laksa is a Malaysian noodle curry traditionally made with mackerel, but also delicious with prawns, veggies, or in this case, chicken. It's refreshing too with fresh cucumber and coriander/cilantro and with a kick of spice. This dish is also a great gluten free way to celebrate Chinese New Year!


Ingredients:

For the chicken laksa
1/4 cucumber, deseeded and cut into matchsticks
1 lime, quartered
2 tablespoons laksa paste
100 grams cooked chicken breast, sliced
100 grams gluten free rice noodles
400 ml coconut milk
500 ml chicken stock
beansprouts
fresh coriander
palm sugar (optional)
Need a conversion? Use this handy chart.

Gluten Free Chicken Laksa Curry

Gluten Free Chicken Laksa Curry | Anyonita Nibbles

What I especially love about laksa are the lovely layers of flavours. Like most Asian dishes, it's not one-dimensional; you've got the acidity of lime, the sweetness of a bit of palm sugar, the heat of chilli in the laksa paste and cooling and comforting coconut milk and fresh cucumber and coriander. With every mouthful, there's loads of flavours to discover. You should be able to find shop-bought laksa paste from any good Asian supermarket.

Instructions:

  1. Prepare the noodles according to the instructions on your packet. 
  2. Heat a pan to medium and add the laksa paste, palm sugar (if using) and a splash of coconut milk.
  3. Fry for about 3 minutes or until fragrant.
  4. Add the remaining coconut milk and the chicken stock and simmer.
  5. Add the cooked chicken and heat through.
  6. Stir in the beansprouts.
  7. Serve over noodles and top with coriander and cucumber and serve with a lime wedge.
Two bowls of Malaysian chicken laksa | Anyonita Nibbles


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