Laksa Inspired Chicken Rice and Broth
Laksa Inspired Chicken Rice and Broth
Ingredients
For the Broth
- 1 teaspoon coconut oil
- 1 tablespoon laksa paste, heaped
- 3/4 lemongrass, bashed
- 4 makrut lime leaves
- 1/2 tablespoon tamarind
- 1 tablespoon palm sugar
- 1 tablespoon fish sauce
- 1 1/2 cups coconut milk
- 1 1/2 cups chicken broth
- 1 teaspoon ginger, grated
- 4 galangal, to 5 slices
- 1 bunch coriander roots
For the Rice
- 1 cup jasmine rice, washed
- 1 teaspoon coconut oil
- 1 cup coconut milk
- 1/5 cup water
- 1 garlic clove, grated
- 1 teaspoon ginger, grated
- 1 spring onion, finely sliced
- 1 pinch salt
For the Chicken
- 1 chicken breast
- 1/2 tablespoon tamarind
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon turmeric
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/2 tablespoon Thai chili paste
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
- 1 teaspoon coconut oil, for frying, as needed
For Serving
- 1 makrut lime leaf, finely sliced
- 1 spring onion, finely sliced
- 1 handful bean sprouts
- 1 handful coriander
- 1 slice lime
- 1 bok choy, quartered
- 1 teaspoon chili oil, as needed
Instructions
- 1
Heat 1 teaspoon of coconut oil in a large pot over medium heat. Add the 3/4 bashed lemongrass, 4-5 slices of galangal, 1 teaspoon grated ginger, and 1 heaped tablespoon laksa paste. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 2
Pour in 1 1/2 cups coconut milk and 1 1/2 cups chicken broth. Stir in 1 tablespoon fish sauce, 1/2 tablespoon tamarind, 1 tablespoon palm sugar, 4 makrut lime leaves, and 1 bunch of coriander roots. Bring the broth to a gentle simmer and let it infuse for at least 20 minutes, stirring occasionally. Do not boil vigorously.
⏱️ 20 min
- 3
While the broth simmers, prepare the rice. In a separate pan, heat 1 teaspoon of coconut oil over medium heat. Add 1 finely sliced spring onion, 1 grated garlic clove, and 1 teaspoon grated ginger. Sauté for 1 minute until aromatic.
⏱️ 3 min
- 4
Add 1 cup washed jasmine rice and a pinch of salt to the pan. Mix well to coat the rice. Pour in 1 cup coconut milk and 1/5 cup water. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes, or until all the liquid has been absorbed and the rice is fluffy.
⏱️ 20 min
- 5
Prepare the chicken marinade. In a bowl, combine 1/2 tablespoon tamarind, 1/2 teaspoon curry powder, 1/2 teaspoon turmeric, 1/2 teaspoon ground coriander, 1/2 tablespoon Thai chili paste, 1 tablespoon fish sauce, 1 tablespoon soy sauce, a pinch of salt, and a pinch of black pepper. Mix thoroughly.
⏱️ 5 min
- 6
Reserve about 1 tablespoon of the marinade for later use. Coat the chicken breast evenly with the remaining marinade. Heat a small amount of coconut oil in a pan over medium-high heat. Fry the marinated chicken breast for 5-7 minutes per side, or until golden brown, caramelized, and cooked through. Once cooked, slice the chicken breast.
⏱️ 15 min
- 7
In the same pan used for the chicken, add the quartered bok choy. Add the reserved marinade and a splash of water (about 1-2 tablespoons). Sauté for 2-3 minutes until the bok choy is just tender and glossy.
⏱️ 3 min
- 8
To serve, place a portion of the cooked coconut rice in a bowl. Ladle the hot laksa broth over the rice. Arrange the sliced chicken breast and cooked bok choy on top. Garnish with a handful of bean sprouts, 1 finely sliced spring onion, a slice of lime, a handful of fresh coriander, and a drizzle of chili oil, as desired.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Laksa Inspired Chicken Rice and Broth
For the Broth
- 1 teaspoon coconut oil
- 1 tablespoon laksa paste, heaped
- 3/4 lemongrass, bashed
- 4 makrut lime leaves
- 1/2 tablespoon tamarind
- 1 tablespoon palm sugar
- 1 tablespoon fish sauce
- 1 1/2 cups coconut milk
- 1 1/2 cups chicken broth
- 1 teaspoon ginger, grated
- 4 galangal, to 5 slices
- 1 bunch coriander roots
For the Rice
- 1 cup jasmine rice, washed
- 1 teaspoon coconut oil
- 1 cup coconut milk
- 1/5 cup water
- 1 garlic clove, grated
- 1 teaspoon ginger, grated
- 1 spring onion, finely sliced
- 1 pinch salt
For the Chicken
- 1 chicken breast
- 1/2 tablespoon tamarind
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon turmeric
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/2 tablespoon Thai chili paste
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
- 1 teaspoon coconut oil, for frying, as needed
For Serving
- 1 makrut lime leaf, finely sliced
- 1 spring onion, finely sliced
- 1 handful bean sprouts
- 1 handful coriander
- 1 slice lime
- 1 bok choy, quartered
- 1 teaspoon chili oil, as needed
Instructions
- 1
Heat 1 teaspoon of coconut oil in a large pot over medium heat. Add the 3/4 bashed lemongrass, 4-5 slices of galangal, 1 teaspoon grated ginger, and 1 heaped tablespoon laksa paste. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 2
Pour in 1 1/2 cups coconut milk and 1 1/2 cups chicken broth. Stir in 1 tablespoon fish sauce, 1/2 tablespoon tamarind, 1 tablespoon palm sugar, 4 makrut lime leaves, and 1 bunch of coriander roots. Bring the broth to a gentle simmer and let it infuse for at least 20 minutes, stirring occasionally. Do not boil vigorously.
⏱️ 20 min - 3
While the broth simmers, prepare the rice. In a separate pan, heat 1 teaspoon of coconut oil over medium heat. Add 1 finely sliced spring onion, 1 grated garlic clove, and 1 teaspoon grated ginger. Sauté for 1 minute until aromatic.
⏱️ 3 min - 4
Add 1 cup washed jasmine rice and a pinch of salt to the pan. Mix well to coat the rice. Pour in 1 cup coconut milk and 1/5 cup water. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes, or until all the liquid has been absorbed and the rice is fluffy.
⏱️ 20 min - 5
Prepare the chicken marinade. In a bowl, combine 1/2 tablespoon tamarind, 1/2 teaspoon curry powder, 1/2 teaspoon turmeric, 1/2 teaspoon ground coriander, 1/2 tablespoon Thai chili paste, 1 tablespoon fish sauce, 1 tablespoon soy sauce, a pinch of salt, and a pinch of black pepper. Mix thoroughly.
⏱️ 5 min - 6
Reserve about 1 tablespoon of the marinade for later use. Coat the chicken breast evenly with the remaining marinade. Heat a small amount of coconut oil in a pan over medium-high heat. Fry the marinated chicken breast for 5-7 minutes per side, or until golden brown, caramelized, and cooked through. Once cooked, slice the chicken breast.
⏱️ 15 min - 7
In the same pan used for the chicken, add the quartered bok choy. Add the reserved marinade and a splash of water (about 1-2 tablespoons). Sauté for 2-3 minutes until the bok choy is just tender and glossy.
⏱️ 3 min - 8
To serve, place a portion of the cooked coconut rice in a bowl. Ladle the hot laksa broth over the rice. Arrange the sliced chicken breast and cooked bok choy on top. Garnish with a handful of bean sprouts, 1 finely sliced spring onion, a slice of lime, a handful of fresh coriander, and a drizzle of chili oil, as desired.
⏱️ 6 min