This week the Yaralla program created a Warm Chicken Laksa for our Wednesday lunch program. We had enough produce in our garden to add a little garnish to our finished product. Perhaps you can try this one at home too!
If you enjoy some spice, try our chicken laksa. It’s super easy to make, economic and – most importantly – tasty.
1x bean shoots pre-packed
1x 250g packet vermicelli noodles
400ml can Coles coconut cream
1L warm chicken stock
500g chicken thigh fillet
Laksa paste (about half a jar)
Basil leaves to serve
- Prepare 1L of warm chicken stock (we used chicken stock powder dissolved in hot water at a ratio of 1tsp of powder to one cup of water, plus a dash extra for more flavour). Place the vermicelli noodles into the stock for a couple of minutes to cook. Use a fork to separate them.
- Meanwhile, dice the chicken thigh fillets and brown them in a pot. Remove chicken to drain on a plate with kitchen towel, or simply move the chicken to one side of the pot.
- Add the laksa paste and heat until fragrant. Stir the chicken through the paste, fry for a minute or so.
- Add the coconut cream, cook on a low to medium heat and stir until the laksa paste is spread consistently through the coconut milk.
- Add the stock and noodles to the pot. Bring to the boil and simmer for a few minutes until the colour is even.
- Serve into bowls, top with bean shoots and basil leaves.
- Add sliced bird’s eye chillis or chilli flakes to your topping for added heat.
- Freeze the remaining laksa paste to use at a later date. It’ll keep for months in the freezer.
- Add kaffir lime leaf or squeeze some lime juice into your bowl for an extra layer of authentic flavour.
- Add chunks of pineapple for more substance to give extra tartiness in the flavour profile. Despite what some say, warm pineapple is delicious.
- Shallow fry the basil leaves before cooking the chicken/paste to add a crunchy garnish at the end.