Singapore chicken laksa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
| Prepared according to directions | ||
| Blanched snowpeas | ||
| Bean sprouts | ||
| Deep-fried beancurd | ||
| Fish balls | ||
| Fresh mint | ||
| Coriander | ||
| Sliced cucumber | ||
| Lime | ||
Directions
FOR SERVING
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.