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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