Chicken Laksa

14 ingredients
9 steps

Ingredients

  • 1/2 BBQ Chicken (roughly shredded)
  • 1 cup Vermicelli Noodles
  • 1/3 cup Laksa Paste
  • 1 cup Fresh (or canned) Bean Sprouts
  • 1/3 cup Bamboo Slices
  • 1 tbsp Vegetable oil
  • 2 tbsp Fresh Coriander Leaves
  • 370 ml Light Coconut Milk
  • 3 cup Chicken stock
  • 1/2 Cucumber (finely sliced)
  • 1 tbsp Palm Sugar or Brown Sugar
  • 1/2 Lime (cut into wedges)
  • 2 Shallots (sprigs not bunches)
  • 2 tsp Fried Shallot (optional)

Directions

  1. 1
    In a large frypan or wok, heat up the oil until very hot
  2. 2
    Add laksa paste and fry for roughly 30 seconds or until fragrant.
  3. 3
    Add sugar and chicken stock and bring to the boil.
  4. 4
    Meanwhile put Vermicelli noodles in a heat resistant bowl and pour boiling water over the noodles so they are covered with the water.
  5. 5
    Cover and let it sit in the water while you finish the Laksa.
  6. 6
    Once then stock, sugar and laksa paste have come to a boil add the chicken, coconut milk, bamboo and bean sprouts and turn it down to a medium heat and cook for a further 5 mins.
  7. 7
    Once the laksa is done, drain the noodles and devide them into bowls and ladle in laksa mixture.
  8. 8
    Top with cucumber, coriander,shallots and a wedge of lime.
  9. 9
    I also like to garnish with some some fried shallots to add a cruchy texture!

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