- 1 x Jar of Valcom Thai Laksa Paste2 or 3 chicken breasts1 tbsp of vegetable oil1 red chilli, deseeded and finely chopped500ml of chicken stock400ml of coconut milkjuice of half a lime, 1 tbsp of fish sauce1 Carrot chopped finely1 red Capsicum chopped length ways1 Punnet of Cherry Tomatoes1 Tin of Baby Corn or fresh baby cornHandful of fresh Coriander1 x Tin of Bamboo Shoots200g of chopped mushrooms200g of rice noodles
- Cook rice noodles (pop in bowl and cover with boiling water, leave for 5 minutes) drain and set aside.Heat wok with vegetable oil - make sure it is hot. Add chicken with chilli and brown. Take out chicken. Add laksa paste, chicken stock, fish sauce coconut milk and bring to boil. Add cooked chicken in with mushrooms and stir, and simmer .Add all vegetables and cook for 5-10 minutes. Add cooked noodles in, turn off heat.Ladle into serving bowl with a squeeze of lime juice, drop in 5-6 cherry tomatoes in each bowl and garnish with coriander. Serve steaming hot and enjoy the lush bursts of flavour!
Brands and product used
- Valcom - Curry Paste Laksa