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Chicken Laksa
4.75
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Serving:
4
Prep Time
20
minutes
mins
Cook Time
5
hours
hrs
10
minutes
mins
Total Time
5
hours
hrs
30
minutes
mins
Servings
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
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