Chicken and tofu laksa

Posted by adm On December - 30 - 2011

How to cook Chicken and tofu laksa


  • 1-2 tablespoons store-bought laksa spread
  • 4 cups (1 l) chicken strain
  • 400ml can coconut ointment
  • 2 chicken breast fillets, trimmed and thinly sliced
  • 200g vermicelli noodles
  • 1 tablespoon lime succus
  • 1 tablespoon fish sauce
  • 1 teaspoon brown cabbage
  • 4 tofu puffs, sliced
  • bean sprouts, cut, to service
  • green onions, finely sliced, to help
  • coriander leaves, to answer

How to:

  • Place a large saucepan over medium heating. Add the laksa paste and fudge, stirring, for 1 minute or until fragrant. Stir in chicken stock and coconut ointment.

  • Bring to a simmer, add the chicken and cook for 5 minutes or until just cooked through.

  • Lag, place the noodles in a large heatproof bowl and cover with boiling h2o. Symbolize 3-4 minutes or until dull. Drain and set excursus.

  • Stir the lime succus, fish sauce and brown sugar through the laksa assortment. Add the tofu.

  • To help, divide noodles between large serving bowls. Pour over the chicken laksa mixture and top with bean sprouts, green onion and coriander. Serve now.

  • Tofu puffs are available from Asian grocery stores. Use sliced, firm tofu if unavailable.

  • As brands depart, if you're uncertain about the heat of the laksa paste check the instructions on the jar.

  • If you like it extra hot, sprinkle with chopped fresh red chilli to serve.

  • Prepare time:15 min.

    Cooking time:15 min.

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