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Chicken and vegetable laksa
Chicken and vegetable laksa
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Prep Time:
20 minutes
Cook Time:
16 minutes
Total Time:
36 minutes
Deliciously spicy and creamy Asian winter soup.
Ingredients:
  • 250g packet dried vermicelli noodles
  • 18.40 gm vegetable oil
  • 185g jar Malaysian laksa paste
  • 510.00 gm chicken style liquid stock
  • 2 x 270ml cans light coconut milk
  • 48.80 gm fish sauce
  • 500g chicken breast fillets, thinly sliced
  • 300g broccoli, cut into small florets
  • 150g green beans, trimmed, cut into thirds
  • 125g cherry tomatoes, halved
  • 125.00 ml fresh mint leaves
  • 500.00 ml beansprouts, trimmed
  • 125.00 ml fried shallots (see note)
  • Lime wedges, to serve
Instructions:
  • Place noodles in a large heatproof bowl and cover them with boiling water. Let them stand for 5 minutes or until softened, then drain.
  • Heat oil in a wok over medium-high heat. Stir in laksa paste and cook until fragrant, about 2 to 3 minutes. Pour in stock, coconut milk, and fish sauce. Bring to a boil, then add chicken. Reduce heat to medium-low and simmer for 5 minutes. Drop in broccoli and beans, simmer for another 2 minutes. Finish off with tomato and simmer for 1 minute until broccoli is bright green and tender.
  • Distribute noodles evenly among bowls. Pour the fragrant laksa broth over the noodles. Garnish with fresh mint, crunchy beansprouts, and flavorful shallots. Serve with a side of zesty lime.

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