Chicken Laksa with Lemongrass and Coriander

Chicken Laksa with Lemongrass and Coriander

Serves 4
25 minutes
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

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


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.


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


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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