Chicken meatball laksa

Posted by adm On December - 30 - 2011

How to cook Chicken meatball laksa


  • 100g marinated roast pepper (see billet), knackered, finely shredded
  • 3cm piece lemongrass, finely shredded
  • 4cm piece peppiness, raw, grated
  • 2 garlic cloves, low
  • 2 teaspoons fish sauce
  • 800g chicken breast moderate
  • 1 cup coriander leaves
  • 2 tablespoons oil
  • 2 cups chicken strain
  • 270ml can light coconut milk
  • 2 tablespoons laksa spread
  • 450g thin hokkien noodles

How to:

  • Combine pepper, lemongrass, peppiness, ail, fish sauce, poulet, salt and pepper in a large roll. Chop three-quarters of coriander. Add to mince assortment. Shape heaped tablespoonfuls of mixture into balls. Place on a plate and masking. Refrigerate for 30 proceedings.

  • Heat oil in a large frying pan over medium heating. Cook meatballs, in batches, for 4 minutes or until lightly browned. Transfer to a plate and cover to keep tender.

  • Combine strain, coconut milk and laksa paste in a large saucepan over high passion. Bring to the roil, stirring occasionally. Separate noodles and add to stock. Simmer, uncovered, for 2 transactions or until noodles are heated through.

  • Spoon broth and noodles into warmed bowls. Top with chicken meatballs and remaining coriander. Serve.

  • Marinated roast capsicum is sold in jars and can be found nigh the olives in your supermarket.

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