Submitted by Rebecca
Simple Laksa
Serving: 4
Ingredients
- 1 jar Valcom Laksa paste
- 1 tin Premium coconut milk (400ml blue tin)... leave out milk if you want it hotter!
- Rice Vermicelli - (100gms)
- 2 cups of water (or add water as soup reduces down during cooking time)
- 250gm sliced chicken fillet and/or 150gm peeled green prawns.
- 1 tspn Fish Sauce
- 1 tspn brown sugar
- 1 sml onion sliced
- 1 very finely julienne chopped carrot
- 1 Handful of cauliflower cut into small (sml mouthful size) florets.
- Bean Shoots
Instructions
- Turn on SC to HIGH with 1 1/2cups of water within to warm up SC.
- In pot with oil seal the chicken pieces until golden. remove from pan and set aside. Heat onion until transparent and remove.
- On gentle heat, warm Laksa paste in a heavy based pot with oil, 1min.
- Then add chicken to the paste in the pot.
- Add paste, chicken, onion, carrot, cauliflower, fish sauce & brown sugar into water in SC. I made sure there was enough liquid to cover all the ingredients.
- Once cooked & heated through, approx. 2hrs add milk and 1/2cup of water. 30mins before serving add rice noodles, stir regularly.
- Add bean shoots when served
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