Quick Chicken Laksa

Name: Quick Chicken Laksa
Ingredients: 2 tbsp vegetable or peanut oil; 3.5 oz firm tofu, drained, cut into 1/3 inch pieces; 3 oz laksa paste; 2 cups chicken stock; 2/3 cup coconut milk; 2 tsp brown sugar; 2 tsp fish sauce; 2.5 oz shredded cooked chicken; 5 oz green beans, trimmed, sliced; 6 oz fresh Singapore noodles, soaked in boiling water for 2-3 mins, drained; 2.5 oz bean sprouts, rinsed; 1/2 cup fresh cilantro leaves; 1 None fresh long red chili, thinly sliced; None None lime wedges, to serve

14 ingredients

2 steps

Ingredients

2 tbsp vegetable or peanut oil
3.5 oz firm tofu, drained, cut into 1/3 inch pieces
3 oz laksa paste
2 cups chicken stock
2/3 cup coconut milk
2 tsp brown sugar
2 tsp fish sauce
2.5 oz shredded cooked chicken
5 oz green beans, trimmed, sliced
6 oz fresh Singapore noodles, soaked in boiling water for 2-3 mins, drained
2.5 oz bean sprouts, rinsed
1/2 cup fresh cilantro leaves
1 None fresh long red chili, thinly sliced
None None lime wedges, to serve

Directions

1

Heat oil in a saucepan over medium heat. Cook tofu, in batches, for 2 mins, or until golden brown. Drain on paper towels. Add laksa paste and cook for 1 min, or until fragrant. Add stock, coconut milk, sugar and fish sauce. Bring to a boil then add chicken, green beans and tofu. Reduce heat and simmer for 2 mins, or until beans are tender.
2

Distribute noodles between serving bowls. Ladle hot soup over top. Garnish with bean sprouts, cilantro and chili. Serve immediately with lime wedges.