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Chicken Laksa Noodles
15 mins 2 SERVINGS
INGREDIENTS
For chicken stock:- 500ml chicken broth
- 1 cup water
- 4 chicken drumsticks
- 1 1/2 tbsp oil
- 2 garlic cloves, minced
- 2cm piece of ginger, grated
- 1 lemongrass, white part grated
- 2 bird eye chilli, finely chopped
- 175g laksa paste
- 400g coconut milk
- 2 tsp fish sauce, or soy sauce
- 50g vermicelli noodles, dried
- 80g bean sprouts
- 80g tofu puffs, cut in half
- 1/2 tsp sugar, white
- 1 1/2 tsp soy sauce, light or all purpose
- 1/2 garlic clove, minced
- 1 1/2 tsp laksa paste
- 1 tbsp sriracha sauce
- 1 tbsp vegetable oil
- Laksa Leaves, finely chopped
- Lime wedges
- Crispy fried shallots
- Red chilli, freshly sliced
METHOD
- Prepare the chicken stock. Start by placing the Chicken Stock ingredients in a medium saucepan over high heat. Bring heat down to a simmer.
- Cook for 25 minutes or until chicken flesh is falling off the bone and liquid reduces by about 1/3.
- Discard skin, pull flesh off the bone and place in bowl, discard bone. Set broth aside.
- Next, prepare the laksa chilli sauce by mixing the ingredients together in a small bowl. Set aside for 20 minutes.
- Next, prepare the laksa broth. Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. Cook for 1 minute.
- Add laksa paste to the pan. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
- Add chicken stock, coconut milk, fish sauce and 2 tsp of Laksa Chilli Sauce. Place lid on and simmer on for 10 minutes.
- Add tofu puffs. Turn off heat and leave lid on for 5 minutes.
- To put the laksa together, prepare noodles per packet directions.
- Portion out 2 bowls of noodles. Top with shredded chicken.
- Pour broth over chicken. Top with beansprouts and garnishes. Serve with Laksa Chilli Sauce on the side.
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Chicken Drumstick
- No artificial flavours and preservatives
- Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
- Farm Fresh