Lots’a’ Laksa

Ingredients

• 1 rotisserie chicken
• 4 cups chicken stock
• 3 tbsp oil
• 4 garlic cloves, minced
• 4cm ginger, minced
• 2 lemongrass, grated
• 1 jar Laksa paste
• 800g coconut milk
• 4 tsp fish sauce
• 100g vermicelli noodles
• 150g hokkien noodles
• 2 bird's eye chilli
• 1 tsp sugar
• 3 tsp soy sauce
• 1 garlic clove, minced
• 3 tsp laksa paste
• 2 tbsp sriracha
• 2 tbsp chilli oil
• 2 tbsp vegetable oil
• 160g bean sprouts
• Coriander

Method

1. Pull apart rotisserie chicken into bite size pieces
2. Heat oil in Dutch oven. Add garlic and ginger. Saute until fragrant. Add lemon grass and chillis. Cook for 1 minute.
3. Add Laksa paste. Heat through until fragrant. Add chicken stock, coconut milk and fish sauce. Place lid and simmer for 10 mins.
4. Meanwhile cook noodles and place evenly in bowls.
5. Add the remaining sauce ingredients into dipping sauce dish.
6. Add rotisserie chicken to laksa broth to heat through. Ladle broth into bowls. Top with bean sprouts and coriander.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE LAKSA