Recipe Cuisine: Thai
Theme: 10 Iconic Asian Ingredients
Laksa with chicken balls and tofu
By: Katrina Chown
Ingredients
- 500g Chicken mince
- 1 x can coconut milk
- 1 x can coconut cream
- I red cayenne chilli
- 2 bunches coriander
- 1 red onion
- Thumb size piece of ginger
- 2 teaspoons crushed garlic
- 1 litre chicken stock
- 2 kafir lime leaves
- Vermicelli noodles
- Bean sprouts for garnish
- Crispy fried shallots for garnish
- 2 x 500g packs of firm tofu
- 1 lime cut into wedges
Product used in recipe
- VALCOM - CURRY PASTE LAKSA
Method
- Pre heat oven. Dice tofu into small pieces and add to oiled oven trays. Cook on low heat until very slightly browned. (This can happen while you prepare laksa ingredients.)Blend chilli, red onion, garlic, ginger, 1 bunch coriander in small hand blender until finely chopped. Add mix to chicken mince, work through with hands and make into smallish balls. Heat large pan over high heat. Add Valcom Laksa Paste. Stir until you can smell it (yum)Add 1 litre chicken stockStir until boiling, add Kafir Lime Leaves. Add both Coconut Milk and Coconut Cream. Stir through. Add chicken balls. Add browned tofu.
- Bring to the boil. Simmer on low heat for 30 mins with lid on.
- Serve with vermicelli noodlesTop with bean sprouts, crispy dried shallots, fresh coriander and a wedge of lime.
