I'm pleased, even if I say so myself, with my Roast Chicken Assam Laksa.
Assam Laksa is a 'sour' soup, usually soured with tamarind or lime, unlike the sweeter coconut milk laksas more commonly made by UK TV celebrity chefs.
The roast chicken was in fact from the Saucy Hoisin Chicken Thighs I made earlier in the week, but could easily come from the Sunday Roast.
A vegan version could easily be made substituting the chicken with butternut squash or sweet potato.
Serves 1
500ml boiled water
1 layer of egg or rice noodles
1 low salt stock cube
1 tsp turmeric
1 tsp red or green thai curry paste (vegan versions are available)
1 tbsp tamarind juice or 1 tbsp lemon juice + 1 tsp sugar
Small handful of shredded chard, spinach, kale, or savoy cabbage
1 small handful of chopped cooked chicken, or grated vegetable alternative
1/2 tbsp dried mint or 1 tbsp chopped fresh mint
1/4 of a small onion, very finely sliced
Boil the noodles for 5 minutes in the water together with the stock cube, curry paste, tamarind juice (or lemon & sugar), turmeric, and vegetables.
Whilst this is cooking, place the cooked chicken in the bottom of a deep soup bowl with the sliced onion and mint.
When the noodles are cooked just pour over the ingredients in the bowl and eat.
Other laksa recipes:-
Quick & Easy Kale & Squash Laksa Noodle Soup (Vegan)
Penang Sardine Assam Laksa
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