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Tofu and chicken laksa
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Spicy chicken and tofu laksa - satisfying simplicity.
Ingredients:
  • 250g vermicelli noodles
  • 16.80 gm coconut oil
  • 62.50 ml laksa paste
  • 750ml chicken stock
  • 400ml coconut milk
  • 500g Free Range Chicken breast stir fry strips
  • 1 small head broccoli, cut into florets
  • 200g cherry tomatoes, halved
  • 5.00 gm caster sugar
  • 24.40 gm fish sauce
  • 150g snow peas, halved diagonally
  • 150g firm tofu, cut into 3cm cubes
  • Bean sprouts, to serve
  • Sliced chilli, to serve
  • Thai basil, to serve
Instructions:
  • In a spacious heatproof bowl, gently submerge noodles and pour over boiling water. Allow to soak until tender for about 5 minutes. Drain excess water.
  • In a large wok over medium heat, sizzle the laksa paste in oil until fragrant. Pour in chicken stock and coconut milk, bring to a boil. Gently add chicken, broccoli, cherry tomatoes, sugar, and fish sauce. Simmer over low heat.
  • Simmer until chicken is cooked through, then add snow peas and tofu and cook until peas are tender, about 5 minutes.
  • Divide the noodles among 4 bowls, generously spoon over the flavorful laksa, and finish with a vibrant topping of bean sprouts, chili, and fragrant Thai basil or coriander leaves.

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