Name: Quick chicken laksa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 175 gram fresh singapore noodles; 2 tablespoon vegetable or peanut oil; 100 gram firm tofu, drained, cut into 1cm pieces; 1/3 cup laksa paste; 2 cup chicken stock; 165 millilitre can coconut milk; 2 teaspoon brown sugar; 2 teaspoon fish sauce; 1 1/2 cup shredded cooked chicken; 150 gram green beans, trimmed, sliced; 3/4 cup bean sprouts, rinsed; 1/3 cup coriander leaves; 1 fresh long red chilli, thinly sliced; lime or lemon wedges, to serve

Quick chicken laksa

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Serves 2

Prep

15M

Cook

10M

Total

25M

Ingredients

175 gram fresh singapore noodles

2 tablespoon vegetable or peanut oil

100 gram firm tofu, drained, cut into 1cm pieces

1/3 cup laksa paste

2 cup chicken stock

165 millilitre can coconut milk

2 teaspoon brown sugar

2 teaspoon fish sauce

1 1/2 cup shredded cooked chicken

150 gram green beans, trimmed, sliced

3/4 cup bean sprouts, rinsed

1/3 cup coriander leaves

1 fresh long red chilli, thinly sliced

lime or lemon wedges, to serve

Method

1.Place noodles in a medium heatproof bowl. Cover with boiling water; stand for 2-3 minutes or until tender. Separate noodles with a fork. Drain; place in serving bowls.

2.Heat oil in a medium saucepan over moderate heat. Cook tofu, in batches, for 2 minutes or until golden. Drain on paper towels. Add laksa paste to pan. Cook and stir for 1 minute or until fragrant.

3.Stir in stock, coconut milk, sugar and fish sauce. Bring to the boil. Add chicken and beans. Reduce heat; simmer for 2 minutes or until beans are tender.

4.Ladle hot soup over noodles in bowls. Top with sprouts, coriander and chilli. Serve at once with lime wedges.

Replace chicken with double quantity of tofu.
Note

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Ingredients

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