Chicken Laksa Soup

Ingredients

• Glug olive oil or 2 Tbsp (30ml) coconut oil 
• 2cm knob fresh ginger, grated 
• 4 cloves garlic, grated 
• 1–2 stalks lemongrass, bruised 
• 1 sachet (100g) Thai red or yellow curry paste 
• 4 cups (1L) chicken bone broth (click here for full recipe) 
• 1 Tbsp (15ml) brown sugar 
• 1 Tbsp (15ml) fish sauce 
• Juice (60ml) and grated peel of 2 limes + wedges for serving 
• 1 can (400ml) coconut milk 
• Salt and milled pepper 
• Shredded chicken from carcass (or 3 cooked breast fillets) 

For serving: 

• Vermicelli noodles  
• Sliced red chilli  
• Fresh coriander  

Method

1. Heat oil in a pot over medium heat. 
2. Add ginger, garlic and lemongrass and cook for 5 minutes, or until fragrant. 
3. Stir in curry paste and cook for 2–3 minutes. 
4. Add broth, sugar, fish sauce and lime juice and peel, and simmer for 10–15 minutes. 
5. Pour in coconut milk, tip in chicken and simmer for another 10–12 minutes. 
6. Season and stir through shredded chicken. 
7. Serve with noodles, scattered with chilli and coriander and with lime wedges on the side. 

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