February 14, 2015
2 hrs 15 mins
1 jar Valcom Laksa paste
300g sliced chicken
500ml coconut milk
1 carrot very finely julienned
100g rice noodles
200g egg noodles
1 tin baby corn
1 small tin whole champignons
1 1/2 cups water
150g bean shoots
2 hard boiled eggs cut in half
Spring onion, julienned carrot and cucumber and handful of bean shoots for garnish
1Marinade the chicken in the laksa paste for one hour.
2Turn slow cooker to high and add chicken, baby corn, carrot, mushrooms and water.
3Cook for 1 hour.
4After 1 hour has elapsed, add coconut milk, rice noodles, egg noodles and bean shoots.
5Cook for a further hour and serve garnished with finely chopped spring onion, julienne carrot, cucumber, half a hard boiled egg and a handful of bean shoots.
Submitted by Christy Roth
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