Ingredients
- 2 cups low-salt chicken stock
- 1 cup water
- 3 chicken drumsticks
- 1/2 TSP white sugar
- 1 1/2 TSP light soy sauce
- 1/4 TSP finely minced garlic
- 1 1/2 TSP laksa paste
- 1 tablespoon sriracha
- 1 tablespoon sambel oelek
- 1 tablespoon canola oil
- 1 1/2 tablespoon olive oil
- 2 garlic cloves finely minced
- 1 1/2 TSP finely minced ginger
- 1 lemongrass grated
- 2 bird's eye chilli
- 1/2 cup laksa paste
- 400 ml full fat coconut milk
- 2 TSP fish sauce
- 1 1/2 cups tofu puffs
- 50 g vermicelli noodles
- 100g fresh hokkien noodles
- 1 cup bean sprouts
- Fried shallots to serve
- Lime to serve
Method
- Make chicken stock- place stock, water and drumsticks in saucepan over high heat. Bring to boil and reduce heat. Simmer for 25 minutes or until chicken flesh is falling off bone. Reduce liquid by about a third. Remove chicken from stock and set stock aside.
- Shred chicken and place in bowl. Discard bone.
- Make laksa chilli sauce- Mix sugar, soy sauce, minced garlic, laksa paste, sriracha, sambal oelek and canola oil together in small bowl and set aside for 20 minutes while you make soup.
- Make soup- heat olive oil in large saucepan over medium-low heat. Add garlic and ginger and saute for 20 seconds. Add lemongrass and chilli. Cook for 1 minute. Add laksa past, then turn the heat up to medium and cook for 2 minutes, stir constantly until fragrant. Add shredded chicken, coconut milk, fish sauce and 2 teaspoons of the laksa sauce you prepared earlier. Stir, put lid on and simmer for 10 minutes. Adjust fish sauce to taste. Add tofu puffs, turn off the heat, covered for 5 minutes so tofu can absorb the broth.
- Prepare noodles- prepare noodles based on packet directions and then divide between two bowls.
- Assemble- top noodles with the soup. Top with bean sprouts, crispy fried shallots and a squeeze of lime. Add extra laksa sauce if you wish.
Product used in recipe
- VALCOM - VALCOM LEMON GRASS
- VALCOM - VALCOM CURRY PASTE LAKSA
