Chicken Laksa

Method

1. Prep the vegetables • Onion: finely slice • Garlic: mince or crush • Carrots: thinly slice (on the diagonal works well) • Zucchini: half-moons • Broccoli: bite-sized floretsKeep peas frozen until the end.
2. Cook the chicken 1. Heat a pan over medium-high with a little oil. 2. Add sliced chicken and cook until just cooked through and lightly golden. 3. Remove chicken from the pan and set aside (important — prevents overcooking)
3. Build the laksa base 1. In a pot or deep saucepan, add a little 1 tbsp oil. 2. Sauté onion for 3–4 minutes until soft and translucent. 3. Add garlic and cook for 30 seconds until fragrant. 4. Add entire jar of Valcom Laksa Paste 5. Fry the paste for 1–2 minutes until it darkens slightly and smells aromatic. This step matters.
4. Create the broth 1. Add 1 full tin of coconut cream. 2. Fill the empty tin with water and add 1–1½ tins of water (adjust thickness to taste). 3. Stir well and bring to a gentle simmer. 4. Simmer for 5 minutes to let flavours combine.
5. Add vegetablesAdd in stages so nothing goes mushy: 1. Carrots → simmer 2 minutes 2. Broccoli → simmer 2 minutes 3. Zucchini → simmer 1 minute 4. Frozen peas → final 1 minute
6. Return the chicken • Add cooked chicken back into the broth. • Simmer gently for 2–3 minutes so it absorbs flavour.Taste the broth: • If too thick → add a splash of water • If not punchy enough → add another teaspoon of laksa paste
7. Cook noodles 1. Boil thin egg noodles separately according to packet instructions. 2. Drain well.(Cooking noodles separately keeps the broth clean and silky.)
8. Assemble 1. Divide noodles into bowls. 2. Ladle over chicken, vegetables, and plenty of broth. 3. Make sure each bowl gets a good mix of everything.