Deluxe Chicken and Seafood Laksa

Serves 4
Time 2 hours

Ingredients

Chicken stock:
2 chicken marylands, scored
1 brown onion, finely chopped
2 kaffir lime leaves
2 long red chillis, seeds removed, thinly sliced
1 lemongrass stalk, pale part only, bruised
2 garlic cloves, whole
1 knob ginger, thinly sliced
1 stick celery, roughly chopped
1 carrot, roughly chopped
1 tsp peppercorns
Salt

 

Laksa
1 lemongrass stalk, cut in half lengthways, bruised
1 knob ginger, julienned
2 kaffir lime leaves, torn
½ punnet oyster mushrooms, torn
1 bunch coriander, roughly chopped
½ cup laksa paste
1 tbsp curry powder
15-20 black mussels, debearded
20 small clams or pipis
4 king prawns, cleaned and deveined, shell and heads intact
1 cup coconut cream

 

To serve
450g fresh hokkien noodles, soaked in warm water
½ cup spring onion, chopped
2 hard boiled eggs, halved
1 cup bean sprouts
1 cup snow pea shoots tendrils
2 tbsp deep fried shallots
Juice of 1 lime

Method

To make a chicken stock:

In a large pot, pour 1.5L of cold water, then add the chicken, onion, kaffir lime leaves, red chillis, lemongrass, garlic, ginger, celery, peppercorns and a pinch of salt. Bring up to the boil and allow to simmer for about 1 hour until chicken is cooked and the broth is fragrant. Sieve and reserve the stock.

*This step can be skipped if you already have chicken stock on hand.

 

Remove the chicken from the broth, place in a dish and allow to cool slightly. Gently peel off and discard the skin, then shred the meat with two forks and place in a bowl for later.

In a large, deep sauté pot (with a lid) over medium heat, add the lemongrass stalk, ginger, kaffir lime leaves, oyster mushrooms and half the coriander. Drizzle in 2 tbsp extra virgin olive oil and let sizzle for a minute.

Add the laksa paste and curry powder and stir everything together, then stir through about 2 cups of the chicken stock to stop anything from sticking to the bottom of the pot.

Add the mussels, clams, prawns and coconut cream and stir to combine. Ladle in another cup of the chicken stock then add the shredded chicken on top. Cover with a lid, turn the heat to high, and cook off for about 3 minutes until the mussels and clams have opened.

Turn off the heat, remove the lid and throw in the remaining chopped coriander and spring onion. Divide the cooked noodles between four bowls and ladle the laksa on top, ensuring the seafood is included. Garnish with the boiled eggs, bean sprouts, snow pea shoots, lime juice and deep fried shallots to serve.