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Ingredients
- 1 jar Valcom Authentic Thai Laksa paste
- 1 tbsp olive oil
- 200g diced chicken thigh
- 2 x 400ml cans coconut milk
- 3 cups fish stock
- 400g seafood, (prawns, scallops and diced salmon fillet)
- Hokkien soft noodles
- Bean shoots, sliced red chilli, coriander and Vietnamese mint.
- Extra chopped coriander and lime juice to garnish
Method
- Add 1 tbsp olive oil and Laksa paste to saucepan, simmer on medium heat until oil separates.
- Add diced chicken, coconut milk and fish stock, stir to mix and simmer until reduced by half.
- Add seafood and continue to heat until cooked.
- To serve, place Hokkien noodles, bean shoots, sliced chilli, chopped coriander and Vietnamese mint in each bowl. Top with a serve of Laksa soup and garnish with extra coriander and lime juice.
Product used in recipe
- Valcom - Curry Paste Laksa