Chicken laksa

Chicken laksa


Treat your family to authentic asian flavours with this soul warming chicken laksa.

The ingredient of Chicken laksa

  1. 2 tablespoons sunflower oil
  2. 500g chicken thigh fillets, sliced
  3. 1/3 cup (100g) laksa paste
  4. 1 1/2 cups (375ml) Massel chicken style liquid stock
  5. 1 cup (250ml) coconut milk
  6. 2 kaffir lime leaves (see note), very finely shredded
  7. 1 tablespoon grated palm sugar
  8. 1 tablespoon fish sauce
  9. 1-2 tablespoons lime juice
  10. 8 quail eggs (see note - optional)
  11. 200g dried vermicelli rice noodles
  12. 2 cups (160g) bean sprouts, trimmed
  13. 1/2 cup Thai basil leaves
  14. 1/2 cup coriander leaves
  15. Fried Asian shallots (see note), to garnish
  16. Sliced red chilli, to garnish

The instruction how to make Chicken laksa

  1. 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.
  2. Meanwhile, if using quail eggs, place in a saucepan and cover with cold water. Bring to the boil over high heat and cook for 3-4 minutes until hard-boiled. Rinse under cold water, then peel, halve and set aside.
  3. 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, quail egg, shallot and chilli.

Nutritions of Chicken laksa

fatContent: 650.797 calories
saturatedFatContent: 35 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 51 grams carbohydrates
fibreContent: 10 grams sugar
cholesterolContent: 29 grams protein
sodiumContent: 165 milligrams cholesterol


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