Malaysian laksa

Cooking Soups Malaysian laksa

Spark up your meal with quick, delicious and filling noodles.

Lables: Low carb Low kilojoule Lower gi Egg free Gluten free Wheat free
  1. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until just tender. Using a fork, separate noodles. Drain.
  2. Meanwhile, heat a saucepan over medium-high heat. Cook laksa paste, stirring, for 1 minute or until fragrant. Add onion. Cook, stirring, for 2 minutes or until softened. Stir in stock and 1 cup cold water. Add lime leaves. Cover. Bring to the boil. Simmer for 5 minutes.
  3. Add chicken. Cook for 5 to 10 minutes or until heated through. Remove from heat. Remove and discard lime leaves. Stir in coconut milk. Divide noodles between bowls. Ladle over stock mixture. Top with beansprouts, chilli, cucumber, pineapple and coriander. Serve with lime halves.

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200g thin dried rice-stick noodles
185g jar Ayam Malaysian laksa paste
1/2 small red onion, quartered, thinly sliced
1 litre chicken stock
2 kaffir lime leaves, torn
2 cups shredded cooked chicken
165ml can coconut milk
1/2 cup beansprouts, trimmed
1 small red chilli, thinly sliced
1 Lebanese cucumber, halved crossways, cut into thin matchsticks
1/4 small pineapple, peeled, thinly sliced, cut into thin matchsticks
Fresh coriander leaves and lime halves, to serve

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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