- 0:05 Prep
- 0:10 Cook
- 4 Servings
- Easy
Take soups from starters to the main event with this tasty chicken laksa recipe. It’s hearty, tasty and budget-friendly, too.
Ingredients
- 1 roast chicken
- 1 tablespoon vegetable oil
- 1/3 cup laksa paste
- 4 cups Massel chicken style liquid stock
- 2 tablespoons palm sugar or brown sugar
- 500g fresh hokkien noodles
- 1 cup beansprouts, trimmed
- 270ml can light coconut milk
- 1/3 cup bamboo shoots, rinsed, cut into thin strips
- 1/2 Lebanese cucumber, halved lengthways, deseeded, thinly sliced into 4cm strips
- 3 green onions, thinly sliced diagonally
- Coriander sprigs, to serve
- Mint leaves, to serve
- Lime wedges, to serve
Method
- Step 1Remove skin and meat from roast chicken. Discard skin and bones. Shred flesh.
- Step 2Heat oil in a wok or large saucepan over high heat. Add laksa paste. Cook, stirring, for 30 seconds or until fragrant. Stir in stock and sugar. Bring to the boil.
- Step 3Meanwhile, place noodles into a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Drain. Cover to keep warm. Place beansprouts into a bowl. Cover with boiling water. Stand for 1 minute. Drain. Set aside.
- Step 4Stir coconut milk into stock mixture. Reduce heat to medium-low. Heat, stirring often, until mixture is heated through (not boiling). Add shredded chicken and bamboo shoots. Cook, stirring often (don’t boil), for 1 to 2 minutes or until chicken is hot.
- Step 5Divide noodles between serving bowls. Ladle soup over noodles. Top with cucumber, beansprouts, green onions, coriander and mint leaves. Serve with lime wedges
- Author: Annette Forrest
- Image credit: Louise Lister
- Publication: Super Food Ideas
