Chicken Laksa

11 ingredients
3 steps

Ingredients

  • 2 None large chicken breasts
  • 2 oz rice noodles, cooked according to package instructions
  • 1/4 cup laksa paste
  • 1 stalk lemongrass, finely chopped
  • 3 cups chicken stock
  • 1 2/3 cups coconut milk
  • 2 None sweet potatoes, peeled, chopped
  • 1 head broccoli, cut into florets
  • 1 tbsp fish sauce
  • 2 tsp brown sugar
  • None None chopped chili, bean sprouts, fresh mint and lime wedges, to serve

Directions

  1. 1
    Half-fill a large saucepan with water. Bring to a rapid simmer over medium heat. Add chicken, ensuring it is just submerged. Reduce heat to low and simmer very gently for 8-10 mins. Remove chicken and slice thinly.
  2. 2
    Meanwhile, in a large saucepan, cook laksa paste and lemongrass over high heat for 2-3 mins, stirring often. Add chicken stock, coconut milk and sweet potatoes. Bring to a boil then reduce heat to medium and simmer for 6-8 mins. Add broccoli and cook for 2-3 mins, until just tender. Remove from heat and stir in fish sauce and sugar.
  3. 3
    Distribute noodles and chicken between serving bowls. Ladle vegetables and soup over bowls. Top with chili, bean sprouts and mint. Serve with lime wedges.

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