Chicken Laksa

Ingredients

• 2 cloves garlic
• Small piece fresh ginger
• 1 stalk lemongrass
• 2 Birds Eye chillies
• 2 tablespoons coconut oil
• 175g Valcom Authentic Thai Laksa paste
• 2 chicken breasts, cut into bite sized pieces
• 750g chicken stock
• 400g coconut milk
• 2 teaspoons fish sauce
• 150g rice vermicelli noodles
• 1 teaspoon brown sugar
• 80g bean shoots
• 4 boiled eggs, halved
• 1/4 cup fresh coriander leaves, stalks removed
• Lime wedges, to serve

Method

1. Add garlic, ginger, lemongrass and chillies to the bowl of your thermocooker. Chop for 3 seconds / speed 8.
2. Add coconut oil and laksa paste.Cook for 3 minutes / steamer temperature / speed 1.
3. Add the chicken pieces, chicken stock, coconut milk and fish sauce.Cook for 8 minutes / 100c / spoon speed / reverse.
4. Meanwhile, cook or soak the rice vermicelli according to packet directions and drain.
5. Add the noodles and brown sugar to the bowl of your thermocooker.Cook for 5 minutes / 100c / spoon speed / reverse.
6. Divide the laksa between 4 serving bowls. Top with the coriander, bean sprouts, boiled egg halves and a lime wedge.

Product used in recipe

• Valcom - Curry Paste Laksa