Hayden Quinns coconut chicken laksa recipe

Hayden Quinns coconut chicken laksa recipe

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Inspired by his period times in Darwin at the annual laksa festival, heres Hayden Quinns thick, creamy and super spicy bowl of coconut-chicken laksa.

The ingredient of Hayden Quinns coconut chicken laksa recipe

  1. 1 brown onion, going on for chopped
  2. 10 cloves garlic, almost chopped
  3. 5cm open turmeric, cut into disks
  4. 5cm ginger, cut into disks
  5. 10cm galangal, cut in disks
  6. 3 lemongrass stalks, trimmed, white ration only, chopped
  7. 5 whole dried chili, soaked in hot water
  8. 1 tbsp dried baby shrimp, soaked in hot water
  9. 8 candlenut
  10. 1 tbsp shrimp bonding agent
  11. 1 tbsp coriander, field
  12. 1/2 cup Cobram Estate, vivacious new virgin olive oil
  13. 1L chicken growth
  14. 2 (400ml) can coconut cream
  15. 1tsp white sugar
  16. 3 Lilydale clear Range chicken breast
  17. 100g Rice vermicelli, cooked as per packet instructions
  18. 200g hokkien noodles, cooked as per packet instructions
  19. 2 cups, bean sprout
  20. 180g tofu puffs, halved
  21. 180g fish cake, sliced
  22. 1 cup coriander, leaves only, chopped
  23. 4 soft boiled eggs, halved
  24. Crushed peanuts, to your liking
  25. Lime, juiced, to taste
  26. Fish sauce, to taste
  27. Chili oil, to taste

The instruction how to make Hayden Quinns coconut chicken laksa recipe

  1. To make the epoxy resin ensue oil and a little of the chili / shrimp steeping liquid into the bottom of a blender, increase be credited with unshakable bonding agent ingredients and mixture until smooth.
  2. In an extra-large pot, exceeding medium heat increase be credited with half the laksa paste. Cook paste for a minimum of 10mins, the longer you cook it, the more the flavours will develop. build up chicken stock, coconut cream and sugar. Cook simmering until the soup splits or cracks*, approx. 20mins.
  3. go to the chicken breast and poach on top of higher than a certainly low heat for 15mins until chicken is cooked. Remove from heat and set aside to cool slightly at the forefront slicing into 0.5cm thick pieces.
  4. Finish the soup by adding bean sprouts, tofu puffs and fish cake to just warm through.
  5. bolster by portioning the two types of noodles into large bowls, topping considering soup, sliced chicken, tofu puffs, fish cake and your marginal of toppings, coriander, egg, peanuts, lime juice, fish sauce and / or chili oil, to taste.

Nutritions of Hayden Quinns coconut chicken laksa recipe

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