Serves 6 | Prep 15 min | Cooking 60min
2tbs coconut oil
3 eschallot, thinly sliced, plus extra to serve
1 lemongrass, white part only finely chopped
1 long red chilli, seeds removed, finely chopped
1/3 cup Laksa chilli sambal, plus extra to serve
800ml canned coconut milk
1x 1.5-2kg whole chicken
4 kaffir lime leaf bruised
400g pad Thai noodles
¼ cup fish sauce
100g snow pea sprouts, halved
200g Green beans, thinly sliced
1 bunch coriander, leaves picked
Juice of 2 limes, plus extra wedges to serve
Heat oil in a large saucepan over medium heat. Add eschallot, lemongrass, chilli, laksa paste and cook for 8-10 minutes or until the mixture is fragrant and beginning to stick to the pan. Add coconut milk, and 2 cups water and bring to a gentle boil. Add the lime leaves and chicken, breast side down. Reduce heat to low, cover with a lid and cook for 60 mins or until chicken is cooked through.
Use tongs to carefully transfer chicken to a large plate. When cool enough to handle, remove meat from bones, discarding skin, bones and cartilage. Coarsely shred the meat.
Cook noodles as per packet instructions.
Meanwhile, bring poaching liquid to a simmer. Add fish sauce and lime juice and season to taste. Return shredded chicken and cook for 5 mins or until warmed through. Add stems of beans sprouts an beans. Cook for 2 minutes or until just tender. Divide noodles amoung bowls. Ladle over laksa and finish with coriander leaves and bean sprout tops. Serve with extra Sambal and lime wedges alongside.
Recipe and styling @s.coutts, Photography @eskymo11, Designer @Josie_a_smith
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