3.7
(4)
Your folders
Your folders
Export 20 ingredients for grocery delivery
Step 1
To make the laksa paste, drain the chillies and place in a food processor with the eschallots, garlic, ginger, red chillies, lemongrass, nuts, shrimp paste, turmeric, coriander, sugar and peanut oil.
Step 2
Whiz in the processor until everything is finely chopped and forms a paste. This paste can be kept in a glass jar in the fridge until needed.
Step 3
Heat the peanut oil in a wok over medium heat. Add the spice paste and stir-fry for about 5-6 minutes until fragrant.
Step 4
Add the chicken stock and coconut milk, and stir to combine. Bring to the boil, then decrease heat to medium-low and simmer for 5 minutes, stirring occasionally.
Step 5
Meanwhile, soak the dried rice noodles in a large bowl of boiling water for about 5 minutes until soft. Drain. Divide the noodles among serving bowls and place chicken on top. Ladle over the hot soup.
Step 6
Garnish with the bean sprouts, spring onions, Vietnamese mint leaves, coriander and fried eschallots.
Your folders
thewoksoflife.com
5.0
(5)
50 minutes
Your folders
196flavors.com
3.0
(2)
30 minutes
Your folders
arlafoods.co.uk
Your folders
taste.com.au
5.0
(3)
5 minutes
Your folders
chilipeppermadness.com
70 minutes
Your folders
marionskitchen.com
Your folders
taste.com.au
4.0
(1)
10 minutes
Your folders
en.wikipedia.org
Your folders
taste.com.au
4.5
(7)
25 minutes
Your folders
taste.com.au
3.8
(5)
10 minutes
Your folders
taste.com.au
4.3
(13)
20 minutes
Your folders
taste.com.au
4.4
(11)
20 minutes
Your folders
delicious.com.au
40 minutes
Your folders
bbc.co.uk
4.8
(4)
1 hours
Your folders
delicious.com.au
120 minutes
Your folders
taste.com.au
5.0
(6)
2 minutes
Your folders
thekitchn.com
Your folders
womensweeklyfood.com.au
15 minutes
Your folders
taste.com.au
3.0
(1)
10 minutes