Ingredients
- Valcom Authentic Thai Laksa Paste 230g
- 1 tbsp Neutral Oil
- 1 tbsp Chilli Oil (adjust to liking)
- 300-400g Chicken Breast sliced
- 200g Egg Noodles
- 500g Coconut Milk
- 1.5 cups water
- Toasted Cashews
- 1 lime
- Fresh Coriander
- Handful of bean spouts for each bowl
- Fresh chilli sliced thinly
- 1tsp of crispy chilli oil for each bowl
Method
- Prepare egg noodles by placing in glass bowl with boiling water to cover. Let sit for approx. 3-5 mins until noodles are soft. Drain and set aside
- Heat neutral oil and chilli oil in a wok over medium heat and add jar of Laksa paste until fragrant
- Add in sliced chicken and stir fry until cooked through
- Add in coconut milk and water and bring to a boil
- In a small fry pan toast a handful of cashews (or alternatively peanuts) for a few mins on low to medium heat.
- Place Laksa soup over cooked noodles in serving bowls.
- Top with a handful of beansprouts, squeeze of lime, 1 tsp of crispy chilli oil, fresh sliced chilli and fresh coriander. Enjoy!
Product used in recipe
- Valcom - Curry Paste Laksa