Name: Spicy chicken laksa
Yield: 4
Ingredients: 750 ml chicken stock (3 cups); 375 ml coconut cream (1½ cups); 4 pieces fried tofu cubes, thickly sliced (80gm); 1 stalk of celery, thinly sliced on the diagonal; 2 carrots, 1 halved and thinly sliced on the diagonal, the other cut into julienne; 250 gm Chinese cabbage, coarsely chopped (about ¼); 1 bunch of baby bok choy, quartered; 200 gm thick rice noodles; 500 gm cooked chicken breast, thickly sliced; 1 cup each of loosely packed Vietnamese mint and coriander leaves; Laksa paste; ½ onion, coarsely chopped; 2 cloves of garlic, finely chopped; 1 tbsp coarsely chopped coriander leaves, stalks and roots; 2 tsp finely grated ginger; 2-3 small red chillies, coarsely chopped; 1 lime, finely grated rind and juice only; 2 tsp finely chopped lemon grass; 1 tsp shrimp paste; 1 tsp ground coriander; ½ tsp ground turmeric; 100 ml vegetable oil; Chilli sambal; 50 gm small red chillies, coarsely chopped; 50 gm garlic cloves, coarsely chopped; 50 gm ginger, coarsely chopped; 50 ml vegetable oil; 2 tbsp vegetable stock powder; 1 tsp each of fish and soy sauce; 1 tsp brown sugar

“With so many Malaysian joints in Sydney touting the best-ever laksa, I was pleasantly surprised to find a true worthy contender at RD’s Café. It’s got all the elements that make this creamy soup such a favourite. Please ask Daxa Chauhan to share her recipe.”

Millie So, Darlinghurst, NSW

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Ingredients

750 ml chicken stock (3 cups)

375 ml coconut cream (1½ cups)

4 pieces fried tofu cubes, thickly sliced (80gm)

1 stalk of celery, thinly sliced on the diagonal

2 carrots, 1 halved and thinly sliced on the diagonal, the other cut into julienne

250 gm Chinese cabbage, coarsely chopped (about ¼)

1 bunch of baby bok choy, quartered

200 gm thick rice noodles

500 gm cooked chicken breast, thickly sliced

1 cup each of loosely packed Vietnamese mint and coriander leaves

Laksa paste

½ onion, coarsely chopped

2 cloves of garlic, finely chopped

1 tbsp coarsely chopped coriander leaves, stalks and roots

2 tsp finely grated ginger

2-3 small red chillies, coarsely chopped

1 lime, finely grated rind and juice only

2 tsp finely chopped lemon grass

1 tsp shrimp paste

1 tsp ground coriander

½ tsp ground turmeric

100 ml vegetable oil

Chilli sambal

50 gm small red chillies, coarsely chopped

50 gm garlic cloves, coarsely chopped

50 gm ginger, coarsely chopped

50 ml vegetable oil

2 tbsp vegetable stock powder

1 tsp each of fish and soy sauce

1 tsp brown sugar

½ tsp chilli flakes

Method

Main

1.For laksa paste, process all ingredients except oil in a food processor until a smooth paste forms. Heat oil in a non-stick frying pan over low heat, add paste and cook for 5 minutes or until fragrant or oil separates. Makes 1 cup. Paste will keep refrigerated in an airtight jar for up to 3 weeks.

2.For chilli sambal, process chilli, garlic and ginger in a food processor until a smooth paste forms. Heat oil in a non-stick frying pan over low heat, add paste and cook for 5 minutes or until oil separates. Add remaining ingredients and stir to combine. Makes 2/3 cup. Sambal will keep refrigerated in an airtight jar for up to 3 weeks.

3.In a large saucepan, combine chicken stock, ½ cup laksa paste, coconut cream and bring slowly to the boil. Reduce heat to a simmer, then add tofu.

4.Bring a large saucepan of salted water to the boil, blanch celery, carrot, Chinese cabbage and baby bok choy separately, drain and set aside. Cook noodles according to packet instructions, drain and divide among bowls. Arrange vegetables and chicken on top, ladle over soup and scatter with carrot julienne and herbs. Serve immediately with chilli sambal passed separately.

Daxa Chauhan

Styling by David Morgan