Singapore chicken laksa

Yield: 4 servings

Measure Ingredient
1 \N Jar John West Singapore Laksa Paste
3 teaspoons Brown sugar
2½ cup Water
500 grams Sliced boneless chicken; (see Note)
1½ cup Coconut cream
250 grams Rice noodles
\N \N Prepared according to directions
\N \N Blanched snowpeas
\N \N Bean sprouts
\N \N Deep-fried beancurd
\N \N Fish balls
\N \N Fresh mint
\N \N Coriander
\N \N Sliced cucumber
\N \N Lime


Place Laksa Paste and brown sugar into a medium saucepan. Add water and chicken. Bring to the boil and simmer for 5 to 10 minutes, until chicken is cooked. Add coconut cream, reheat. Stir in chicken, simmer until cooked.

Place noodles into bowls with blanched snowpeas and bean sprouts. Pour soup over. Serve garnished with deep-fried beancurd, fish balls, fresh mint and coriander, sliced cucumber and lime.

Note: Uncooked mixed seafood can be substituted for chicken for seafood laksa.

Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.

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