Chicken and tofu laksa

Cooking Soups Chicken and tofu laksa

Pick up some store bought laksa paste for this creamy chicken and tofu laksa.

Lables: Low carb Low kilojoule Low sugar Lower gi Gluten free Wheat free
  1. Place a large saucepan over medium heat. Add the laksa paste and cook, stirring, for 1 minute or until fragrant. Stir in chicken stock and coconut cream.
  2. Bring to a simmer, add the chicken and cook for 5 minutes or until just cooked through.
  3. Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water. Stand for 3-4 minutes or until softened. Drain and set aside.
  4. Stir the lime juice, fish sauce and brown sugar through the laksa mixture. Add the tofu.
  5. To serve, divide noodles between large serving bowls. Pour over the chicken laksa mixture and top with bean sprouts, green onion and coriander. Serve immediately.

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1-2 tbsp store-bought laksa paste
4 cups chicken stock
400ml can coconut cream
2 chicken breast fillets, trimmed and thinly sliced
200g vermicelli noodles
1 tbsp lime juice
1 tbsp fish sauce
1 tsp brown sugar
4 tofu puffs, sliced
bean sprouts, trimmed, to serve
green onions, finely sliced, to serve
coriander leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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