Squid and chicken laksa

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the Paste

• Red chillies: 2
• Crushed fresh root ginger: 1 tbsp
• Garlic cloves: 5
• Lemongrass stalks: 2
• Lime leaves: 6
• Coriander seeds: 1 tbsp
• Sesame oil: 20ml / ½ fl oz

For the Soup

• Vegetable oil: 2 tbsp
• Garlic cloves: 3
• Fresh root ginger, sliced: knob
• Shallots, sliced: 2
• Coconut milk: 400ml tin
• Chicken stock: 300ml / ½ pt
• Tamarind paste: 1 tbsp
• Lime, zest and juice: 1
• Thai fish sauce: 25ml / 1 fl oz
• Palm sugar: 2 tbsp
• Sichuan peppercorns: ½ tsp
• Corn on the cob, kernels removed: 1
• Shiitake mushrooms, sliced: 6
• Roasted chicken breast, sliced: 1
• Squid, cleaned (body sliced into rings and tentacles separated): 3
• Fresh Thai basil: 1 bunch
• Fresh coriander: 1 bunch
• Egg noodles, cooked according to packet instructions: 200g / 7 oz

To Garnish

• Vegetable oil: 2 tbsp
• Garlic cloves, sliced: 3
• Red chillis, sliced: 2
• Cornflour, for dusting: 50g / 1¾ oz

Method

1. Prepare the Paste:
   Place all the paste ingredients into a food processor. Blend until smooth, then set aside.
2. Cook the Soup:
   • Heat a large frying pan over medium heat and add the vegetable oil.
   • Once the oil is hot, add the garlic, ginger, and shallots. Sauté for a few minutes until fragrant.
   • Add a portion of the prepared paste and continue to fry for 2–3 minutes, stirring well.
   • Next, pour in the coconut milk, chicken stock, tamarind paste, lime zest and juice, fish sauce, palm sugar, and Sichuan peppercorns.
   • Add the corn on the cob and sliced shiitake mushrooms.
   • Allow the mixture to simmer gently.
3. Finish the Soup:
   Just before serving, stir in the sliced roasted chicken, squid rings, fresh herbs, and cooked egg noodles.
4. Prepare the Garnish:
   • In a separate pan, heat some oil and fry the sliced garlic and red chillies until crispy. Remove from the pan and set aside.
   • Dust the squid tentacles with cornflour and fry them in the hot oil until they are crisp.
   • Chop the crispy tentacles and mix them with the fried garlic and chillies.
5. Serve:
   Sprinkle the squid mixture over the laksa before serving.