Gluten Free Chicken Laksa Recipe
A few years back, some of my family travelled to Malaysia and brought back with them a love for laksa, including my coeliac father. I have since fallen in love with laksa, particularly vegetarian laksa and chicken laksa. The below gluten free chicken laksa recipe was born in my kitchen a few weeks ago when my family visited my husband and I in Far North Queensland. They absolutely loved it, so I thought I would share it with the world!
GLUTEN FREE CHICKEN LAKSA RECIPE
by Gluten Is The Devil
<SERVES 4 as a meal>
30 to 40 minutes preparation/cooking time
YOU WILL NEED…
- Kettle (boiled)
- Deep wok
- Measuring spoons
- Measuring cup
- Can opener
- Wooden spoon
- 2 chopping boards
- 2 knives (to slice chicken thigh fillets / to slice lime and chilli)
- Medium saucepan with lid
- Small sauce dish
- 4 serving bowls
- Plastic-coated tongs
- 4 sets of chopsticks and/or 4 soup spoons
- 1/3 cup gluten-free laksa paste
- 1 can or 400ml light coconut milk
- gluten-free chicken stock powder
- 500g chicken thigh fillets, trimmed
- 125g dry rice vermicelli noodles
- 1 lime
- 1 long red chilli
- 1/2 cup loosely packed coriander leaves
- 1/4 cup loosely packed mint leaves
- 1 and 1/2 cups bean shoots
- 1 tablespoon caster sugar (OR palm sugar)
- 1 tablespoon fish sauce
1. Preheat the deep wok over low heat. Using the measuring spoon and cup, measure out 1/3 of a cup of laksa paste and add it to the wok. Over low to medium heat, fry the paste for roughly one to two minutes or until fragrant and stir occasionally with the wooden spoon.
2. Make up 250ml or one cup of chicken stock by combining boiling water with the relevant amount of gluten-free chicken stock powder of your choice. Add the stock to the wok. Gently shake the can of light coconut milk, open the can and add the milk to the wok. Stir the soup base gently and bring it to the boil. Lower the heat and allow the mixture to simmer until fragrant (approximately four to five minutes).
3. Meanwhile, using a chopping board and relevant knife, slice the chicken thigh fillets into 1 inch pieces. Once the soup base is fragrant, add the chicken to the soup base. Over low heat, simmer the chicken in the soup base for approximately ten minutes, or until cooked through.
4. Meanwhile, add water from the kettle to the medium saucepan, place the lid on the pan, and bring the water to the boil. Once the water has boiled in the pan, turn off the heat and add the dry rice vermicelli noodles. Gently separate the noodles using a kitchen fork, without breaking them or touching the pan.
Using the second chopping board and knife, slice the lime in half then thinly slice the chilli. Prepare and wash the coriander leaves, mint leaves and bean shoots using a colander. Drain to remove as much water as possible. Measure out the caster sugar and fish sauce and set them aside in the small sauce dish. Drain the noodles using the colander.
5. Once the chicken has cooked through, turn off the heat and squeeze over one half of the lime, then add the caster sugar and fish sauce to the soup and stir with the wooden spoon. Lay out the four serving bowls nearby to the wok. Using the plastic-coated tongs, gently divide the drained noodles among the four serving bowls. Ladle over the chicken/soup mixture. Garnish each serve with the bean shoots, chilli, coriander and mint leaves. Optional: slice the remaining half of the lime into four wedges and serve on the side.
6. Sit back, “relaksa” (as my husband says!) and enjoy your warm bowl of fresh, nutritious, tasty goodness! Yum!
Tips for cooking our gluten free chicken laksa recipe:
- some chicken laksa recipes encourage you to fry the paste, followed by the chicken within the paste; however, by gently cooking the chicken in the pre-heated paste/stock/coconut milk mixture, I find the chicken is always far more tender and more flavoursome
- some chillis are hotter than others, so feel free to add chilli according to your personal taste buds – some people like it hot, others not so much!