Chicken Laksa
In this recipe
Tegel Free Range Fresh Chicken Skinless Breast
Ingredients
- 2 Tegel Free Range Fresh Chicken Skinless Breast
- 2 cloves garlic
- 1 bunch coriander, leaves and stems separated
- 1 cup laksa paste
- 4 cups chicken stock
- 1 tin coconut milk
- 2 tsp fish sauce
- 1 lime, juiced
- ½ cup mung beans
- 1 red chilli, sliced
- 2 whole boiled eggs, cut in half
Method
- Add a splash of oil to a heavy bottomed saucepan over low heat. Sauté garlic and finely diced coriander stems until completely soft. Add the laksa paste and turn the heat up to medium and cook for 2 minutes until fragrant.
- Add stock and coconut milk to the pot and carefully lower the chicken breasts into the broth. Bring the broth to a rolling simmer, then reduce the heat to a very gentle simmer for about 12 minutes to poach the chicken. Remove chicken from broth and leave to rest for 2 minutes before shredding with two forks.
- Add the fish sauce and lime juice and stir through. Add the shredded chicken back to the pot, let simmer until everything is warmed through.
- Cook the noodles as per packet instructions and serve into four noodle bowls. Ladle over the laksa broth and chicken. Top each bowl with mung beans, coriander leaves, chilli & half boiled egg.
