Chefs' Recipes

Spicy chicken laksa

Australian Gourmet Traveller recipe for spicy chicken laksa by Daxa Chauhan from Sydney's RD's Cafe
Spicy chicken laksa

Spicy chicken laksa

Luke Burgess
4

“With so many Malaysian joints in Sydney touting the best-ever laksa, I was pleasantly surprised to find a true worthy contender at RD’s Café. It’s got all the elements that make this creamy soup such a favourite. Please ask Daxa Chauhan to share her recipe.”

Millie So, Darlinghurst, NSW

Request a recipe

To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us at [email protected]. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

Laksa paste
Chilli sambal

Method

Main

1.For laksa paste, process all ingredients except oil in a food processor until a smooth paste forms. Heat oil in a non-stick frying pan over low heat, add paste and cook for 5 minutes or until fragrant or oil separates. Makes 1 cup. Paste will keep refrigerated in an airtight jar for up to 3 weeks.
2.For chilli sambal, process chilli, garlic and ginger in a food processor until a smooth paste forms. Heat oil in a non-stick frying pan over low heat, add paste and cook for 5 minutes or until oil separates. Add remaining ingredients and stir to combine. Makes 2/3 cup. Sambal will keep refrigerated in an airtight jar for up to 3 weeks.
3.In a large saucepan, combine chicken stock, ½ cup laksa paste, coconut cream and bring slowly to the boil. Reduce heat to a simmer, then add tofu.
4.Bring a large saucepan of salted water to the boil, blanch celery, carrot, Chinese cabbage and baby bok choy separately, drain and set aside. Cook noodles according to packet instructions, drain and divide among bowls. Arrange vegetables and chicken on top, ladle over soup and scatter with carrot julienne and herbs. Serve immediately with chilli sambal passed separately.

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