Spice up the family feed and make this easy Chicken laksa recipe. It’s fresh, creamy and delicious!
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes, (+ 5 mins standing time)
(+ 5 mins standing time)
Ingredients
220g jar laksa paste
1 tbs finely grated ginger
1 tsp ground turmeric
4 cups (1L) chicken stock
2 Coles Australian RSPCA Approved Chicken Breast Fillets
500g pkt Coles Diced Butternut Pumpkin
250g rice stick noodles
400g can coconut milk
1 tbs lime juice
1 tbs fish sauce
2 tsp brown sugar
2 spring onions, thinly sliced diagonally
1 long red chilli, thinly sliced
1 cup coriander leaves
1/2 cup mint leaves
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Method
Step 1
Heat a large saucepan over medium-high heat. Add the laksa paste, ginger and turmeric and cook, stirring, for 1 min or until aromatic. Add the stock and bring to a simmer, then add the chicken and reduce heat to medium-low. Cook, turning occasionally, for 10 mins or until the chicken is cooked through. Use tongs to transfer the chicken to a heatproof bowl. Set aside for 5 mins to cool slightly.
Step 2
Meanwhile, add the pumpkin to the laksa mixture. Cook for 10 mins or until pumpkin is tender. Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 mins to soak. Drain and divide among serving bowls. Use 2 forks to coarsely shred the chicken.
Step 3
Add the coconut milk, lime juice, fish sauce and sugar to the laksa mixture. Cook for 5 mins or until heated through. Ladle the soup over the noodles. Top with shredded chicken, spring onion, chilli, coriander and mint.
Prep time10 mins10 minutes, (+ 5 mins standing time)
(+ 5 mins standing time)
Ingredients
220g jar laksa paste
1 tbs finely grated ginger
1 tsp ground turmeric
4 cups (1L) chicken stock
2 Coles Australian RSPCA Approved Chicken Breast Fillets
500g pkt Coles Diced Butternut Pumpkin
250g rice stick noodles
400g can coconut milk
1 tbs lime juice
1 tbs fish sauce
2 tsp brown sugar
2 spring onions, thinly sliced diagonally
1 long red chilli, thinly sliced
1 cup coriander leaves
1/2 cup mint leaves
Description
Spice up the family feed and make this easy Chicken laksa recipe. It’s fresh, creamy and delicious!
Method
Step 1
Heat a large saucepan over medium-high heat. Add the laksa paste, ginger and turmeric and cook, stirring, for 1 min or until aromatic. Add the stock and bring to a simmer, then add the chicken and reduce heat to medium-low. Cook, turning occasionally, for 10 mins or until the chicken is cooked through. Use tongs to transfer the chicken to a heatproof bowl. Set aside for 5 mins to cool slightly.
Step 2
Meanwhile, add the pumpkin to the laksa mixture. Cook for 10 mins or until pumpkin is tender. Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 mins to soak. Drain and divide among serving bowls. Use 2 forks to coarsely shred the chicken.
Step 3
Add the coconut milk, lime juice, fish sauce and sugar to the laksa mixture. Cook for 5 mins or until heated through. Ladle the soup over the noodles. Top with shredded chicken, spring onion, chilli, coriander and mint.
