This delicious and easy Jamie Oliver Mandy’s Cheat’s Laksa is a flavor-packed, creamy, and aromatic dish perfect for a quick meal. With tender chicken, coconut-infused broth, and fragrant spices, it’s a comforting bowl of goodness. Customize it with your favorite veggies or protein for a simple yet satisfying homemade laksa!
Ingredients Needed
- 600g (1.3 lbs) chicken thighs, skin-on, bone-in
- 400ml (13.5 fl oz) coconut milk
- 2 tablespoons red curry paste
- 1.2 litres (5 cups) water
- 2 tablespoons fish sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dark brown sugar
- 200g (7 oz) frozen trimmed green beans or fine beans
- 200g (7 oz) beansprouts
- 3 nests of fine egg noodles (187.5g / 6.6 oz)
- Leaves from 3 sprigs of mint, roughly torn
- 1 lime, quartered
How To Make Mandy’s Cheat’s Laksa
- Prepare the chicken: Remove the skin from the chicken thighs and set aside.
- Cook the curry paste: Do not shake the can of coconut milk before opening. Spoon the thickened cream from the top of the can into a large stock pot or deep casserole. Add the curry paste. Over medium heat, stir-fry the coconut cream and curry paste for 4 minutes until the oil separates.
- Simmer the broth: Add the water, the remaining coconut milk, fish sauce, Worcestershire sauce, sugar, and chicken thighs to the pot. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes.
- Blanch the vegetables: While the broth simmers, bring a large pot of salted water to a boil. Blanch the green beans for 3 minutes, then remove them with a slotted spoon. Blanch the beansprouts for 1 to 2 minutes, then remove them with a slotted spoon. Set both aside for later.
- Cook the noodles: Turn off the heat in the same pot and add the fine egg noodles. Let them soak for 3 minutes, then drain and rinse thoroughly under cold water to remove excess starch.
- Shred the chicken: Once the 20 minutes of simmering are up, remove the chicken thighs from the pot. Leave to cool for 10 minutes or until safe to handle, then strip the meat from the bones and shred it.
- Assemble the laksa: Evenly divide the noodles, green beans, beansprouts, and shredded chicken between four bowls. Pour the hot broth over each bowl.
- Garnish and serve: Sprinkle torn mint leaves on top and serve with a wedge of lime. Enjoy immediately!
Recipe Tips
- Use Chicken with Bones: Bone-in chicken thighs give the broth extra flavor and richness. For the best taste, don’t skip this!
- Don’t Shake the Coconut Milk: The thick cream at the top is key for stir-frying with the curry paste. This step builds deep flavor.
- Rinse the Noodles Well: After cooking, rinse the noodles under cold water to remove extra starch and keep them from sticking together.
- Blanch the Beansprouts Briefly: Just a quick dip in boiling water keeps them crisp and fresh. Overcooking makes them too soft.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover laksa cool to room temperature. Store the broth and toppings separately in airtight containers. Keep the broth in the fridge for up to 3 days, and store the noodles and vegetables for up to 2 days to keep them fresh.
- Freeze: Freeze only the broth in a freezer-safe container for up to 2 months. Do not freeze the noodles or vegetables, as they can become mushy. To use, thaw the broth in the fridge overnight, then reheat on the stove and add fresh noodles and toppings.
- Reheat: Pour the broth into a pot and heat over medium heat for 5–7 minutes, stirring occasionally until hot. Add the noodles and toppings just before serving to keep them from getting too soft.
Nutrition Facts
Serving Size: 1 bowl (approximately 488g)
- Calories: 613
- Total Fat: 25g
- Saturated Fat: 15g
- Total Carbohydrate: 65g
- Dietary Fiber: 5g
- Sugars: 8g
- Protein: 35g
Try More Jamie Oliver Recipes:
- Jamie Oliver Stuffed Dumplings
- Jamie Oliver Posh Fish & Chips
- Jamie Oliver Fish & Chips
- Jamie Oliver Lemon Fish, Spuds & Spinach Sauce
Jamie Oliver Mandy’s Cheat’s Laksa
Description
This delicious and easy Jamie Oliver Mandy’s Cheat’s Laksa is a flavor-packed, creamy, and aromatic dish perfect for a quick meal. With tender chicken, coconut-infused broth, and fragrant spices, it’s a comforting bowl of goodness. Customize it with your favorite veggies or protein for a simple yet satisfying homemade laksa!
Ingredients
Instructions
- Prepare the chicken: Remove the skin from the chicken thighs and set aside.
- Cook the curry paste: Do not shake the can of coconut milk before opening. Spoon the thickened cream from the top of the can into a large stock pot or deep casserole. Add the curry paste. Over medium heat, stir-fry the coconut cream and curry paste for 4 minutes until the oil separates.
- Simmer the broth: Add the water, the remaining coconut milk, fish sauce, Worcestershire sauce, sugar, and chicken thighs to the pot. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes.
- Blanch the vegetables: While the broth simmers, bring a large pot of salted water to a boil. Blanch the green beans for 3 minutes, then remove them with a slotted spoon. Blanch the beansprouts for 1 to 2 minutes, then remove them with a slotted spoon. Set both aside for later.
- Cook the noodles: Turn off the heat in the same pot and add the fine egg noodles. Let them soak for 3 minutes, then drain and rinse thoroughly under cold water to remove excess starch.
- Shred the chicken: Once the 20 minutes of simmering are up, remove the chicken thighs from the pot. Leave to cool for 10 minutes or until safe to handle, then strip the meat from the bones and shred it.
- Assemble the laksa: Evenly divide the noodles, green beans, beansprouts, and shredded chicken between four bowls. Pour the hot broth over each bowl.
- Garnish and serve: Sprinkle torn mint leaves on top and serve with a wedge of lime. Enjoy immediately!
Notes
- Use Chicken with Bones: Bone-in chicken thighs give the broth extra flavor and richness. For the best taste, don’t skip this!
- Don’t Shake the Coconut Milk: The thick cream at the top is key for stir-frying with the curry paste. This step builds deep flavor.
- Rinse the Noodles Well: After cooking, rinse the noodles under cold water to remove extra starch and keep them from sticking together.
- Blanch the Beansprouts Briefly: Just a quick dip in boiling water keeps them crisp and fresh. Overcooking makes them too soft.
Jamie Oliver Mandy’s Cheat’s Laksa