Chicken Laksa with Lemongrass and Coriander

Chicken Laksa with Lemongrass and Coriander

Serves 4
25 minutes
Ingredients
1 tablespoon canola oil
3 chicken breast fillets, thinly sliced
1 carrot, thinly sliced
1/3 cup laksa paste
2 teaspoons Chilli, mild Cold Blended Paste
1 tablespoon Lemongrass Cold Blended Paste
500 millilitres light coconut milk
3 teaspoons fish sauce
1 1/2 cups reduced salt chicken stock
200 grams thin egg noodles
75 grams thin rice stick noodles
2 teaspoons Lightly Dried Coriander
Bean sprouts and spring onions, to serve
Method
1

Heat canola oil in a large saucepan or wok. Cook chicken for 4 to 5 minutes or until almost cooked through.

2

Add carrot, laksa paste, chilli and lemongrass. Cook until fragrant. Add coconut milk, fish sauce and chicken stock. Simmer for 6 to 8 minutes or until reduced slightly.

3

Meanwhile, cook thin egg noodles and thin rice stick noodles following packet directions until tender. Drain. Divide amongst serving bowls.

4

Add coriander to pan. Cook until heated through. Ladle broth over noodles. Serve topped with trimmed bean sprouts and sliced spring onions.

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