Chicken and tofu laksa
Ingredients:
- 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.
