Why couldn’t Jamie just call it Chicken Laksa? Spiciness can be adjusted to taste right? Or does it need a mention in the dish’s name? Anyway, this one is a winner folks. Made it last night and it turned out better than expected! The chicken was gone immediately. I made this at my boyfriend’s place with some friends over for dinner who could’t stop ooh-ing and aah-ing over it!
You can find this recipe here http://www.jamieoliver.com/recipes/chicken-recipes/thai-chicken-laksa-mildly-spiced-noodle-squash-broth
I followed the recipe fairly closely. Instead of blitzing some laksa ingredients into a paste, I chucked them whole into the broth. No harm done though! In fact I think it gave my broth more body and I liked seeing green specks here and there in the otherwise fully yellow broth. Need I mention that I added red chilli powder and extra red chillies to spice up my noodles?
The squash broth was amazing, it gave the dish so much body and depth. It wasn’t the typical soupy laksa broth you get from restaurants. Unfortunately it also soaked up HEAPS of water! Or maybe it was the rice noodles. But somehow, I ended up using thrice the amount of water required. Learn from my experience, people! For 4 people, I probably only needed half the packet of noodles. Again, Jamie does’t tell you how much of the butternut pumpkin to use (he says use the neck part, but what if the neck is fat and long!?) so I would cut a smaller piece of it next time. Grating it was quite a job!
The noodles/squash continued to absorb the water overnight. I opened the container with left overs today (we had heaps left!!) and the broth had disappeared. But they still tasted amazing and we will be having them for dinner again tonight 🙂 For the first time since using this book, my food came out exactly the way it looked in Jamie’s photos. And I think so far this is the best dish I have tried. Perfect to tuck into on a cold winter night.
The taste test – These zingy noodles with mildly spiced chicken went down a treat. I will definitely be making this again!
Time test – This took around 30 minutes because there were way too many ingredients in this recipe and we were running out of space in the kitchen so had to keep cleaning as we cooked. Also, I had to keep adding water to my noodles to keep them soupy looking. Grating the squash took some time too but if you have a food processor this should’t be a worry.
Verdict – 5/5