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Chicken Laksa 2
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| Ingredients | |
| 2 tbs | sunflower oil |
| 500g | chicken thigh fillets, sliced |
| 1/3 cup (100g) | laksa paste |
| 1 1/2 cups (375ml) | chicken stock |
| 1 cup (250ml) | coconut milk |
| 2 kaffir lime leaves, very finely shredded | |
| 1 tbs | grated palm sugar |
| 1 tbs | fish sauce |
| 1-2 tbs | lime juice |
| 200g | dried vermicelli rice noodles |
| 2 cups (160g) | bean sprouts, trimmed |
| 1/2 cup | Thai basil leaves |
| 1/2 cup | coriander leaves |
Fried Asian shallots, to garnish
Method
Heat oil in a wok over medium-high heat. Season chicken, then stir-fry, in batches, for 3-4 minutes until just golden. Remove chicken from wok and set aside.
Add laksa paste and stir-fry for 1 minute until fragrant. Return the chicken and add the stock, coconut milk, kaffir lime and 1/2 cup (125ml) water. Bring to the boil, reduce heat to medium-low and simmer for 10 minutes until chicken is cooked. Stir in sugar, fish sauce and lime juice to taste.
Cook the noodles according to packet instructions, then drain and divide among 4 serving bowls.
Ladle over laksa and top with the bean sprouts, Thai basil, coriander, shallot and chilli.
Recipe uploaded with Shop'NCook for iPhone.
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