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chicken laksa

Name: Chicken laksa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: asian, malaysian
Ingredients: 250g dried rice vermicelli noodles; 125.00 ml laksa paste (see tip); 400ml can coconut milk; 510.00 gm chicken stock; 1/2 large barbecued chicken, skin and bones removed, meat shredded; 150g snow peas, trimmed, thinly sliced; Bean sprouts, optional, to serve

4.8

(37)

www.taste.com.au

Your Recipes

Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 4

Author : Jenny Fanshaw

quick autumn winter

Ingredients

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250 grams dried rice vermicelli noodles125.00 ml laksa paste (see tip)400 milliliters can coconut milk510.00 gm chicken stock1/2 large barbecued chicken, skin and bones removed, meat shredded150 grams snow peas, trimmed, thinly slicedBean sprouts, optional, to serve

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Instructions

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Step 1

Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain.

Step 2

Heat a wok or large saucepan over medium heat. Add laksa paste. Stir-fry for 1 minutes or until fragrant. Add coconut milk and stock. Bring to the boil. Add chicken and snow peas. Reduce heat to low. Simmer for 2 to 3 minutes or until snow peas are bright green and tender.

Step 3

Divide noodles between bowls. Spoon over coconut milk mixture. Top with beansprouts. and Serve.