Wednesday, 12 April 2017


3 chicken breasts, sliced
2 tablespoons canola oil
1 small onion, finely diced
1 red chilli, seeded and sliced
1 heaped teaspoon minced garlic
230 gram jar valcom laksa paste
1 litre chicken stock
400 ml can coconut cream
2 teaspoons fish sauce
1 tablespoon brown sugar
3 kaffir lime leaves

1 pkt rice noodles, make according to directions on packet

bean shoots, sliced red chilli and coriander to garnish.

in a small frypan, saute the chicken in 1 tablespoon of the oil, stirring until cooked through but not brown. drain and put aside.

in a large pot, using the other tablespoon of oil, saute the onion, garlic and chilli until onion is translucent.

add the laksa paste and stir till fragrant. add the stock and coconut cream and stir until boiling.

add the chicken, sugar, fish sauce and lime leaves. simmer for 2 minutes. remove from heat.


place  desired amount of noodles into bowls, ladle laksa over the noodles, distributing chicken evenly.  top with some bean shoots, chilli and coriander.

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