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 (3hrs if breast)
- 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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