Submitted by Paulene Christie
Chicken Laksa
Serving: 4
Ingredients
- 500g chicken breast/thigh fillets, cubed
- 2 cups (500ml) chicken stock
- 400ml light coconut milk
- 2Tbsp cornflour
- 1Tbsp minced ginger
- 1Tbsp soy sauce
- 1Tbsp fish sauce
- 1Tbsp brown sugar
- 3Tbsp laksa paste
- 1 red onion thin sliced
- 1 red capsicum, core removed, sliced
- 1Tbsp shredded kaffir lime leaves
- 40g vermicelli noodles
- 2 cups bean sprouts
- 1 cup green spring onion sliced
Instructions
- Combine all ingredients (except noodles, bean sprouts and spring onion)
- Cook on low for 5hrs
- Add noodles, broken apart, cook for additional 5-10mins until tender
- Serve into 4 large serving bowls
- Top each bowl with ½ cup bean sprouts and ¼ cup spring onion slices
Notes
- I would call this laksa mild-medium heat.
- Increase laksa paste or add some diced chilli for addition spice if you like yours hot.
- Cooked in a 5L slow cooker
- Also featured in our 'Family Favourites' edition book available on our website shop page
Tried this recipe?Scroll Down To Share What You Think
We tried this tonight, it was delicious. Bit too thick to call it soup though.
This was a very enjoyable dish.
Very pleasant meal. I used slightly less paste so kids would eat.
I top with fresh coriander from the garden too ?
Loved this! Beautiful flavours and so easy. I cooked it for 2 hours on high as I didn’t have 5 hours spare. I did go mad with the noodles as I thought there wasn’t enough so next time I’ll go easy!
Oh my such a great tasting Laksa. I only put 1/2 the noodles in tonight as we will be reheating it for tomorrow night.
Thanks for your great feedback Kim! 🙂