1Fry up with a glug of olive oil:
21 small chopped white onion
3Freshly grated ginger and garlic
4The zest of 1 lime
5Add 3tbs Hogans laksa paste (I like it hot) and fry until it is nice and smelly.
6Tip it all into the slow cooker
7Then add to slow cooker:
81kg chopped chicken thighs
9The 500ml of chicken stock
10The juice of a lime
11A stick of lemongrass
12A couple of glugs of fish sauce
13Cook on Auto for 6 hours (or high for 2 hrs and low for 4)
141/2 hour before dinner time, tip your 2 small tins of coconut cream (Ayam is the best) into the slow cooker, stir in and taste.
15Soften some vermicelli rice noodles in another big bowl with some boiling water and add into the bottom of each bowl. Boil 4 eggs.
16On top of the softened noodles add very finely sliced:
23Scoop the chicken out of the slow cooker and pop on top of the veggies.
24Pour your laksa soup into your bowls.
25Let sit for 5-ish mins to soften the veggies
26Sprinkle some crunchy fried shallots on top, with a halved boiled egg and a wedge of lime and enjoy!
27The key is in the layering and finely slicing the veggies 🙂
Submitted by Sharon Davis
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