Lusciously tender chicken simmered in silky coconut cream, mild aromatic spices and delicate pops of rice promise a harmonious blend of flavours that will leave your tastebuds longing for more.

This soup will blow your mind with how much flavour can be delivered in such a simple way.
This is my last instalment of my Winter warmer soups and I’ve left the easiest to make for last. Don’t let the simplicity of putting it together fool you into thinking this is a flavourless creation. Make this once and you will quickly realise this soup is a banger.
Simple and quick to prepare, yet delivers serious amounts of flavour, that makes a winner, winner, chicken dinner. This soup is perfect for meal prep, as it will last up to 7 days in the fridge, and also freezes extremely well for those times you lack the enthusiasm to cook, and want a quick meal from the freezer.
Did you know? Penang is renowned for its food culture due to its historic location as a spice trading port, and its intriguing blend of Indian, Thai and Chinese cultures, resulting in a melting pot of flavours. Long ago legend has it in the bustling streets of George Town, there lived a humble street food vendor known as Aunty Mei who was renowned for her culinary prowess. One day, she discovered a mysterious bag of spices left on her cart by a wandering spice trader. Intrigued, she got to work experimenting. Aunty Mei combined these exotic spices with local ingredients like lemongrass, galangal, and coconut milk. The result was a mouthwatering curry that enthralled the taste buds of all who savoured it. Aunty Mei's Penang curry soon became a legend, attracting visitors from far and wide. The secret recipe was passed down through generations, forever etching its place in Malaysian cuisine, a testament to the magic
of diversity in the quest for deliciousness.
Chef Dylan's tips. 1. Be sure to cook the paste slowly on a low heat otherwise it will catch and burn. 2. Don’t skip the simmering step: this is what gives the soup a complex and rich flavour. 3. Don’t let the soup boil rapidly, as this will evaporate the liquid and reduce the volume. 4. Be sure to season the soup well: it should be a little salty and a little sour to make it authentic. The sour comes from the lemon or lime squeezed in at the end.
Memory Lane, Penang, Malaysia 2023
Leaving the opulence of the Eastern and Oriental Hotel, my wife and I bid farewell to the affable guard, and I gaze in admiration at the majestic early 19th-century building across the road whose grand showroom once brimmed with the world’s latest automobiles. “Oi Dyllie!” I turn and see it’s Glenny, my long-time mentor and dear friend, wearing his black 'Wilhelm Scream' t-shirt, paired with stylish dress shorts and donning a fedora styled hat to shield his head from the sun's bright rays. "Don't forget your sunscreen, my dear," he kindly advises, revelling in the beauty of the warm winter’s day. Glenny's infectious enthusiasm for life and adventure brightens every moment we spend together. Wrapping my arm around his strong shoulders, I inquire about our destination - the famous Green Mansion. Consulting his phone with excitement, he proclaims, "Google says it's just a 20-minute walk," to which I confidently reply with a wink "Piece of cake!”.
Embarking on our adventure, we pass schoolchildren sporting hijabs, passionately engaged in a game of soccer. Soon we find ourselves in an older part of town, where crimson lanterns sway in a graceful zigzag pattern in celebration of the upcoming Chinese New Year and infusing the street with a vibrant buzz. "We're almost there!" Glenny exclaims, and as we round the corner, it appears before us: a splendid two-storey lime-green mansion, radiantly shining like a precious jade jewel, basking in the morning sun. We step through the ornate wrought iron gates, and in an instant, we are transported back in time, immersing ourselves in the golden era of the Nyonya culture. Purchasing our tickets, we promptly join a small group of fellow explorers in the grand courtyard.
As the clock strikes 11 am, we are introduced to our guide, Stanley, a sprightly 75-year-old man with a charming Chinese accent. Garbed in a loose-fitting, traditional yellow top and sporting a mohawk-style haircut, Stanley mesmerises us with his quick wit and youthful spirit as he leads us through each room, imparting his vast knowledge of the Nyonya culture and history. An hour passes in a captivating whirlwind, and as the tour comes to a close, I approach Stanley with gratitude extending my hand in appreciation. His beaming smile warms my heart as he graciously replies, "My pleasure" accompanied by a slight bow.
Stepping back onto the bustling street, I turn to Glenny and eagerly inquire, "What shall we do now?" A mischievous glint sparkles in his eyes, as he rubs his hands together with playful glee, exclaiming, "Why, of course, my dear boy, we find a laksa stall. Obviously!”.
Serves 4 Prep 15 mins Cook 30 mins
Ingredients
·      1x Roasted chicken, shredded
·      4x tbs laksa paste
·      1/2 red capsicum, diced
·      3x Garlic cloves, crushed
·      2 ltr Chicken stock
·      2x Tbs Fish sauce
·      1x 400g Tinned coconut cream
·      1/4 Cup basmati rice, washed
·      1/4 Bunch coriander, chopped
·      1x Red chilli, sliced
·      1/2 Lemon or lime cut into wedges
Method
1.    Heat a large saucepan on medium-low heat and add some oil then add garlic. Sizzle until fragrant for 1 min or so then add laksa paste. Cook on low for ~5 mins stirring every now and then.
2.    Add chicken stock and bring to a boil on medium heat.
3.    Turn down to low and simmer for 10 mins.
4.    Add coconut cream and rice and simmer for 10-12 mins to gently cook the rice.
5.    Add the shredded chicken and bring back to simmer. Season with fish sauce and taste.
6.    On a small plate arrange the sliced chilli, lemon wedges and coriander.
7.    Pre-heat 4 large bowls in the microwave for 3 mins to heat up.
8.    Ladle soup into bowls place on the table and let people add their own garnish and squeeze of lemon. Enjoy!
Visit www.gourmetfoodco.com.au for more of Chef Dylan’s gourmet recipes