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Malaysian laksa
Malaysian laksa
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate your dish with easy, tasty, and satisfying noodles.
Ingredients:
  • 200g thin dried rice-stick noodles
  • 185g jar Malaysian laksa paste
  • 1/2 small red onion, quartered, thinly sliced
  • 1 litre chicken style liquid stock
  • 2 makrut lime leaves, torn
  • 500.00 ml shredded cooked chicken
  • 165ml can coconut milk
  • 125.00 ml beansprouts, trimmed
  • 1 small red chilli, thinly sliced
  • 1 Lebanese cucumber, halved crossways, cut into thin matchsticks
  • 1/4 small pineapple, peeled, thinly sliced, cut into thin matchsticks
  • Fresh coriander leaves, to serve
  • Lime halves, to serve
Instructions:
  • In a large heatproof bowl, add the noodles and cover them with boiling water. Let them stand for 4 to 5 minutes until just tender. Use a fork to separate the noodles, then drain them.
  • Heat a saucepan over medium-high heat. Sauté laksa paste until fragrant for about 1 minute. Add onion and cook until softened for about 2 minutes. Pour in stock and 1 cup of cold water. Add lime leaves, cover, bring to a boil, then simmer for 5 minutes.
  • - Start by adding the chicken and cook for 5 to 10 minutes until heated through. - Remove from heat and discard the lime leaves. - Stir in the coconut milk. - Divide the noodles between bowls. - Ladle over the stock mixture. - Top with beansprouts, chili, cucumber, pineapple, and coriander. - Serve with lime halves.

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