- Leftover roast chickenThai style laksa pasteCoconut milkWaterVegetables (I use capsicum, broccoli, carrot, and zucchini)Bean sproutsPad Thai rice noodlesCoriander and lime to garnish
- Prepare noodles as per packet directions2. Prepare vegetables by slicing into thin strips/pieces3. In a fry pan, cook 1/2 jar of laksa paste with a little oil for 1 minute or until fragrant. 4. Add 200ml of coconut milk and 3/4 cup of water and bring to a simmer. 5. Add chicken until warmed through.6. Add vegetables and cook to your liking.7. Drain noodles and portion into bowls. Top with bean sprouts and coriander then add the laksa soup. Garnish with more bean sprouts, coriander and a lime wedge. 8. Serve immediately and enjoy.
Brands and product used
- TCC - Coconut Milk
- Valcom - Curry Paste Laksa