Recipe Cuisine: Malaysian
Theme: One Bowl Wonder
Chicken laksa
By: Chelsea Wilhelm
Ingredients
- 250g rice noodles
- Half jar laksa paste
- 2 chicken breast
- 400ml coconut cream
- 400ml coconut milk
- 4 cups chicken stock
- 3 lemongrass stalks
- 1 lime
- Kaffir lime leaves
- Bean sprouts
- Coriander
- Tofu 300g
- 1tbsp fish sauce
- 3 eggs
- Fried shallots
- 1tsp olive oil
- 2 tsp garlic
- 1 tsp ginger
- 1 bunch bok choy
- 2 cups bean sprouts
Product used in recipe
- VALCOM - CURRY PASTE LAKSA
- KEWPIE - CAESAR SALAD DRESSING
Method
- Cook rice noodles according to packet
- Heat olive oil in large saucepan. Add laksa paste and cook for a few minutes until fragrant. Add garlic, ginger, and lemongrass.
- Pour in coconut cream and coconut milk. Bring to boil, then lower heat to simmer for 5 minutes. Meanwhile, soft boil eggs.
- Add lime leaves and chicken stock and bring back to a boil.
- Add chicken breast and let cook for about 8 minutes. Remove chicken breast, shred with 2 forks. Meanwhile, add tofu (cubed) and bok choy. Add shredded chicken.
- Add half a lime worth of juice, fish sauce and most of the bean sprouts.
- Divide noodles between bowls. Pour hot broth and top with coriander, crispy shallot, bean sprouts, a wedge of lime and a soft boiled egg.
