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Slow cooker Malaysian chicken laksa recipe
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Prep Time:
20 minutes
Cook Time:
245 minutes
Total Time:
265 minutes
"Spicy laksa broth with chicken drumsticks, noodles, crispy tofu. Perfect winter comfort food with Malaysian flavors. Slow cooker enhances bone-in chicken's rich taste. Easy, hearty meal for cold days."
Ingredients:
  • 18.40 gm vegetable oil
  • 3 garlic cloves, crushed
  • 20.00 ml finely grated ginger
  • 60g (¼ cup) laksa paste
  • 1L (4 cups) Massel Organic Liquid Chicken Stock
  • 400ml can TCC Coconut Milk
  • 6 chicken drumsticks, skin removed
  • 24.40 gm fish sauce
  • 12.00 gm brown sugar
  • 220g packet fried tofu puffs, sliced
  • 2 x 400g packet shelf-fresh hokkien noodles
  • Beansprouts, to serve
  • Fresh coriander sprigs, to serve
  • Lime wedges, to serve
  • Sliced fresh red chilli, to serve (optional)
Instructions:
  • In a saucepan over medium heat, warm the oil. Stir in the garlic and ginger and cook for 1 minute. Add the laksa paste and cook for another minute while stirring. Pour in the stock and coconut milk, then stir until well combined.
  • Place the chicken in a slow cooker and generously pour over the aromatic garlic mixture. Allow the flavors to meld together beautifully as it cooks on Low for 4 hours.
  • Transfer the chicken to a board using tongs, shred the meat off the bones, and return it to the slow cooker. Mix in the fish sauce, lime juice, and sugar. Add the tofu and stir until heated through.
  • Place noodles in a large heatproof bowl and cover with boiling water. Let sit for 2-3 minutes, then use a chopstick or fork to separate and drain.
  • Portion the noodles and laksa evenly into deep serving bowls. Sprinkle generously with bean sprouts, fresh coriander, and sliced chilli (if desired). Accompany with lime wedges for a burst of citrus flavor.

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