Name: Easy chicken laksa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 200 gram dried vermicelli noodles; 1 tablespoon peanut oil or light olive oil; dash of sesame oil; 600 gram free-range chicken thigh fillets, cut into pieces; 1/2 170g jar laksa paste; 4 cup reduced-salt chicken stock; 400 millilitre coconut cream; 250 gram tofu puffs, quartered; juice of 1 lime, plus extra wedges to serve; dash of fish sauce (optional); 3 1/4 cup (300g) beansprouts; 1 telegraph cucumber, grated; 1 bunch of mint, leaves picked

Easy chicken laksa

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Serves 6

Prep

10M

Cook

20M

Total

30M

Ingredients

200 gram dried vermicelli noodles

1 tablespoon peanut oil or light olive oil

dash of sesame oil

600 gram free-range chicken thigh fillets, cut into pieces

1/2 170g jar laksa paste

4 cup reduced-salt chicken stock

400 millilitre coconut cream

250 gram tofu puffs, quartered

juice of 1 lime, plus extra wedges to serve

dash of fish sauce (optional)

3 1/4 cup (300g) beansprouts

1 telegraph cucumber, grated

1 bunch of mint, leaves picked

Method

1.Cover vermicelli noodles with boiling water for 5 mins. Drain.

2.Heat oils in a frying pan on high. Stir-fry chicken for 5 minutes, until golden. Remove.

3.Stir-fry laksa paste in same pan for 1 minute, until fragrant. Add chicken stock, 1 cup water and coconut cream and bring to boil. Simmer, uncovered, for 5 minutes, until liquid reduces slightly.

4.Add chicken and tofu and cook for 3 minutes, until chicken is cooked through. Remove from heat, add lime juice and season to taste with fish sauce, if necessary.

5.Divide noodles between serving bowls and ladle over laksa. Serve with lime wedges, beansprouts, grated cucumber and mint leaves on side, so guests can add their own.

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