Ingredients
- 3 tbsp olive oil
- 3 tbsp red curry paste
- 3 tbsp curry powder
- 200g of tofu
- 12 fish balls
- 500g of egg noodles
- Broccolini
- Fish sauce to taste
- Salt to taste
- 1 tsp of sugar
- Coles sage and rosemary crumbed chicken breast
- Spring onion to garnish
- 400ml of Valcom premium coconut milk
- 1 litre of chicken stock
Method
- Bring a pot a water to boil and pre cook broccolini for 6mins. Slice tofu and leave the side with fishballs. Start cooking the chicken in the air fryer on 180degrees for 20 mins.
- In another large pot on low heat combine the olive oil and red curry paste. Stir until combined and olive oil has a nice red colour. Turn heat on med/high and add curry powder, occasional stirring. Remove broccolini from the boiling water and start cooking the egg noodles in the same pot is fine
- Add the coconut milk to the large pot with the curry mixture and turn down the heat to a simmer. After simmering for a few minutes add the chicken stock, tofu and fish balls. Turn the heat on low/medium and cover cooking for about 10mins. Add sugar and season with salt and fish sauce.
- Once the noodles are cooked, divide the noodles and broccolini into three serving bowls. Divide the fish balls tofu and laksa soup into each bowl. Slice chicken and divide into three bowls. Garnish with spring onion.
Product used in recipe
- VALCOM - VALCOM COCONUT MILK
