Chicken meatballs and noodles take this laksa from starters to a hearty main.
- Combine capsicum, lemongrass, ginger, garlic, fish sauce, chicken, salt and pepper in a large bowl. Chop three-quarters of coriander. Add to mince mixture. Shape heaped tablespoonfuls of mixture into balls. Place on a plate and cover. Refrigerate for 30 minutes.
- Heat oil in a large frying pan over medium heat. Cook meatballs, in batches, for 4 minutes or until lightly browned. Transfer to a plate and cover to keep warm.
- Combine stock, coconut milk and laksa paste in a large saucepan over high heat. Bring to the boil, stirring occasionally. Separate noodles and add to broth. Simmer, uncovered, for 2 minutes or until noodles are heated through.
- Spoon broth and noodles into warmed bowls. Top with chicken meatballs and remaining coriander. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set