Laksa

Laksa is one of my favourite Asian soups, it is packed full of flavour!

My favourite part is when the tofu puffs soak up all the laksa juices and you bite into them and they explode… YUM! Fried tofu puffs are a must!

This broth is truly something special, packed with so many different flavours each mouthful is delightful!

My favourite laksa paste is the Por Kwan brand, which you can purchase from your local Asian grocer. It makes a huge difference! Otherwise go for the Ayam brand.

If you are Vegetarian, you can leave out the chicken and pack full of veges and use a Vegetarian stock. It will be just as good if not better!

Prep Time: 10min

Cooking Time: 30min

Serves: 4

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Ingredients:

• 1 large chicken breast

• 3 cups chicken stock

• 1 TBS vegetable oil

• 5cm piece of ginger, grated

• 3 garlic cloves, crushed

• 1 TBS lemongrass paste

• 1 long red chilli, cut fine (remove seeds)

• 1/2 cup laska paste

• 2 TSP caster sugar

• 400ml coconut milk

• 1 TBS Sambal

• 2 TSP Fish Sauce

• 1/2 lime squeezed

• Vermicelli & Hokkien Noodles

• Fried tofu puffs, bean sprouts & coriander to garnish

Method: 

Place the chicken stock and chicken into a pot and place over a high heat until it boils. Reduce heat to low and simmer for 25 mins until the chicken is cooked through. Shred the chicken once cooked and reserve the stock

In a wok, add vegetable oil over a medium heat.

Add the ginger, garlic and lemongrass and fry for 2 mins until fragrant

Add the chilli and cook for 1 min

Add the laksa paste and sugar and cook for a few mins until fragrant

Add 1 cup of the chicken stock and the coconut milk. Stir until combined

add the sambal and fish sauce

Cover with a lid and simmer on a medium heat for 10 mins

Meanwhile, prepare your noodles as per the packet instructions

Add the lime juice

Assemble - Place the noodles in a bowl with the chicken, cover with the soup. Garnish with tofu puffs, bean sprouts and coriander.

Serve and enjoy!