11 August, 2015
Chicken Laksa
Chicken Laksa
Serves: 4
Ingredients:
- 2 chicken breasts, approximately 500g
- 1 litre chicken stock
- 400ml coconut milk
- 1/2 jar Five Tastes Laksa Paste
- 1 bunch bok choy
- 1 cup bean sprouts
- 1/2 cup oyster mushrooms
- 100g fried tofu puffs
- 100g dried vermicelli noodles
- 100g fresh egg noodles
- 1 tablespoon peanut or sesame oil
Method:
- Add chicken stock into a saucepan and bring to the boil
- Once boiling add in the chicken breasts and wait until the water returns to the boil, once boiling again reduce the heat to a low simmer and cover with a lid. Simmer for 15 minutes or until chicken is just cooked through
- Remove the chicken from the heat and keep the chicken in the liquid for 5 minutes then remove from the poaching liquid and slice ready for the laksa and keep the poaching liquid to form your laksa base
- Place the 2 lots of noodles in a large heatproof bowl and cover with boiling water
- Add the oil and laksa paste to a hot wok or frying pan for about 1 minute until fragrant
- Stir in the stock/poaching liquid and bring to the boil, then add the coconut milk, bok choy ends, mushrooms and tofu puffs and simmer for 2 minutes
- Add in the sliced chicken, boy choy tops and the bean sprouts and simmer for a further 5 minutes
- Drain the noodles and spread between the serving bowls and then top with the chicken laksa soup mix.
Recipe Notes:
- For a VEGETARIAN version, replace the chicken stock with vegetable stock, omit the chicken and double the tofu.
- Store covered in the fridge for a maximum of 2 days (however best served fresh)
- This recipe is not freezer suitable
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.