Ingredients
- 1/2 Jar Valcom Laksa Paste
- 1 tbsp neutral oil
- 1 chicken breast
- 500ml chicken stock
- 2-4 garlic cloves, minced
- 2cm ginger, minced
- 1 tbsp lemongrass paste
- 200ml coconut cream
- 100g hokkien noodles
- 2 handfuls of bean sprouts (as much as you want)
- 1/2 bag tofu puffs
- 2 tbsp chilli crisp
- Fresh coriander
- Sliced Red chilli
- Fried shallots
- Lime cheeks
- Asian greens
- 1 tsp sugar
- 1 egg
- 1 tsp sesame seeds
Method
- Add oil, garlic, ginger and lemon grass - saute for 1 minute.
- Add Valcom Laksa Paste, medium heat 2 minutes.
- Add chicken stock, simmer. Add chicken breast to poach, simmer for 10 minutes (until cooked), take out chicken to rest.
- Boil water in a small pot, place egg in. Simmer for 8 minutes. Take out and place in ice water.
- Add coconut cream, fish sauce and sugar to stock. Taste sauce, add more paste/garlic/ginger/lemon grass/fish sauce depending on taste.
- Lightly fry off tofu puffs to warm through and add a bit of colour.
- Boil 2 cups of water and pour over hokkien noodles in a bowl, sit for 2 minutes and drain. Divide between 2 bowls.
- Lightly fry asian greens, slice chicken breasts, add to bowls. Peel egg and slice in half, yolk will be nice and jammy.
- Pour broth in to each bowl, add tofu puffs, bean sprouts, place half an egg in each bowl and sprinkle with sesame seeds, add coriander, fried shallots, fresh chilli, chilli crisp and a lime cheek. ENJOY!
Product used in recipe
- VALCOM - VALCOM CURRY PASTE LAKSA
- VALCOM - VALCOM CURRY PASTE LAKSA
