Chicken, Soup, Thai
October 26, 2020
5 hrs 10 mins
5 hrs 30 mins
500g chicken breast/thigh fillets, cubed
2 cups (500ml) chicken stock
400ml light coconut milk
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
1Combine all ingredients (except noodles, bean sprouts and spring onion)
2Cook on low for 5hrs
3Add noodles, broken apart, cook for additional 5-10mins until tender
4Serve into 4 large serving bowls
5Top each bowl with ½ cup bean sprouts and ¼ cup spring onion slices
1I would call this laksa mild-medium heat.
2Increase laksa paste or add some diced chilli for addition spice if you like yours hot.
3Cooked in a 5L slow cooker
4Also featured in our 'Family Favourites' edition book available on our website shop page
Submitted by Paulene Christie
January 16, 2022
Very pleasant meal. I used slightly less paste so kids would eat.
November 11, 2021
This was a very enjoyable dish.
March 25, 2021
We tried this tonight, it was delicious. Bit too thick to call it soup though.
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