Chicken Laksa

Chicken Laksa

Published on July 18, 2013 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

This is a really delicious Malaysian curry and noodle dish.

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Recipe Rating

  • (4 /5)
  • 1 rating

Ingredients

  • 2 tbs sunflower oil
  • 500g chicken thigh fillets, sliced
  • 1/3 cup (100g) laksa paste
  • 1 1/2 cups (375ml) chicken stock
  • 1 cup (250ml) coconut milk
  • 1 tbs grated palm sugar (or brown sugar)
  • 1 tbs fish sauce
  • 1-2 tbs lime juice
  • 8 quail eggs (or 4 regular eggs)
  • 200g dried vermicelli rice noodles
  • 2 cups (160g) bean sprouts, trimmed
  • 1/2 cup Thai basil leaves
  • 1/2 cup coriander leaves
  • sliced red chilli, to garnish

Nutrition Info

Instructions

  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 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.

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