Chicken Laksa

Name: Chicken Laksa
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 BBQ Chicken (roughly shredded); 1 cup Vermicelli Noodles; 1/3 cup Laksa Paste; 1 cup Fresh (or canned) Bean Sprouts; 1/3 cup Bamboo Slices; 1 tbsp Vegetable oil; 2 tbsp Fresh Coriander Leaves; 370 ml Light Coconut Milk; 3 cup Chicken stock; 1/2 Cucumber (finely sliced); 1 tbsp Palm Sugar or Brown Sugar; 1/2 Lime (cut into wedges); 2 Shallots (sprigs not bunches); 2 tsp Fried Shallot (optional)

Melissa @cook_3102186

I was feeling lazy and that is why I used BBQ chicken in this recipe. Fresh cooked prawns would be a delicious alternative.

Melissa @cook_3102186

I was feeling lazy and that is why I used BBQ chicken in this recipe. Fresh cooked prawns would be a delicious alternative.

Saved

Ingredients

30 mins

2 servings

1/2BBQ Chicken (roughly shredded)
1 cupVermicelli Noodles
1/3 cupLaksa Paste
1 cupFresh (or canned) Bean Sprouts
1/3 cupBamboo Slices
1 tbspVegetable oil
2 tbspFresh Coriander Leaves
370 mlLight Coconut Milk
3 cupChicken stock
1/2Cucumber (finely sliced)
1 tbspPalm Sugar or Brown Sugar
1/2Lime (cut into wedges)
2Shallots (sprigs not bunches)
2 tspFried Shallot (optional)

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Steps

30 mins

1

In a large frypan or wok, heat up the oil until very hot
2

Add laksa paste and fry for roughly 30 seconds or until fragrant. Add sugar and chicken stock and bring to the boil.
3

Meanwhile put Vermicelli noodles in a heat resistant bowl and pour boiling water over the noodles so they are covered with the water. Cover and let it sit in the water while you finish the Laksa.
4

Once then stock, sugar and laksa paste have come to a boil add the chicken, coconut milk, bamboo and bean sprouts and turn it down to a medium heat and cook for a further 5 mins.
5

Once the laksa is done, drain the noodles and devide them into bowls and ladle in laksa mixture. Top with cucumber, coriander,shallots and a wedge of lime.
6

I also like to garnish with some some fried shallots to add a cruchy texture!