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Chicken laksa

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B12, H, C, E
    MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 2 tbs sunflower oil

    3. 500g chicken thigh fillets, sliced

    4. 1/3 cup (100g) laksa paste

    5. 1 1/2 cups (375ml) chicken stock

    6. 1 cup (250ml) coconut milk

    7. 2 kaffir lime leaves (see note), very finely shredded

    8. 1 tbs grated palm sugar

    9. 1 tbs fish sauce

    10. 1-2 tbs lime juice

    11. 8 quail eggs (see note - optional)

    12. 200g dried vermicelli rice noodles

    13. 2 cups (160g) bean sprouts, trimmed

    14. 1/2 cup Thai basil leaves

    15. 1/2 cup coriander leaves

    16. Fried Asian shallots (see note) and sliced red chilli, to garnish

    Instructions Jump to Ingredients ↑

    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.

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