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Chicken laksa recipe
Chicken laksa recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Try our aromatic chicken and pumpkin laksa for a delicious family meal.
Ingredients:
  • 220g jar laksa paste
  • 20.00 ml ginger, finely grated
  • 1 tsp ground turmeric
  • 1l chicken stock
  • 2 RSPCA Approved Chicken Breast Fillets
  • 500g pkt Diced Butternut Pumpkin
  • 250g rice stick noodles
  • 400g can coconut milk
  • 21.00 gm lime juice
  • 24.40 gm fish sauce
  • 8.00 gm brown sugar
  • 2 spring onions, thinly sliced diagonally
  • 1 long red chilli, thinly sliced
  • 250.00 ml coriander leaves
  • 125.00 ml mint leaves
Instructions:
  • 1. In a large saucepan over medium-high heat, sauté laksa paste, ginger, and turmeric for 1 minute until fragrant. 2. Pour in the stock and bring to a simmer. Add the chicken and simmer on medium-low heat for 10 minutes, turning occasionally until cooked through. 3. Use tongs to move the chicken to a heatproof bowl. Allow it to cool for 5 minutes before continuing.
  • Add the pumpkin to the fragrant laksa sauce and simmer for 10 minutes until the pumpkin is tender. Place the noodles in a large bowl, pour boiling water over them, and let them soak for 5 minutes. Drain and portion into serving bowls. Use two forks to shred the chicken into bite-sized pieces.
  • Stir in coconut milk, lime juice, fish sauce, and sugar to the laksa mixture. Simmer for 5 minutes or until warmed. Serve the flavorful soup over the noodles and garnish with shredded chicken, spring onion, chili, coriander, and mint.

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