Thursday, 20 September 2012

Chicken and Vegetable Laksa

Finally winter has officially come to an end. I can already see myself relaxing in the sunshine, feet in the sand, smell of sunscreen on my skin and an icy cold drink in hand.
But I'm getting ahead of myself. While the days are getting warmer and the sun making more of an appearance. The nights are still mostly chilly and drizzly.

I'm taking this opportunity to indulge in a few more comforting winter meals. Such as this delicious chicken laksa. I made this for my mum as "payment" for babysitting DJ one evening, it was quick to prepare and cook, not to mention delicious to eat!

Serves: 4    Prep time: 20 mins    Cook time: 16 mins
250gm dried vermicelli noodles
1 tbl spoon vegetable oil
185gm jar laksa paste
2 cups salt reduced chicken stock
2 x 270ml cans light coconut milk
2 tbl spoons fish sauce
500gm chicken breast fillets - thinly sliced
300gm broccoli - cut into small florets
150gm green beans - trimmed, cut into thirds
125gm cherry tomatoes - halved
1/2 cup fresh mint leaves
2 cups beansprouts
1/2 cup fried shallots*
Lime wedges to serve

*Fried shallots can be found in the Asian food aisle in the supermarkets.

1. Place noodles in a large heatproof bowl and cover with boiling water. Stand for 5 mins or until noodles have softened. Drain.

2. Meanwhile, heat oil in a wok over medium high heat. Add the laksa paste, cook, stirring for 2-3 minutes or until fragrant. Add stock, coconut milk and fish sauce. Bring to the boil, add the chicken and reduce the heat to medium low, simmer for 5 mins. Add the broccoli and beans. Simmer for 2 mins. Add the tomato. Simmer for 1 minute until broccoli is tender.

3. Divide the noodles between the bowls. Ladle the laksa over the noodles. Top with mint, beansprouts and fried shallots. Serve with lime.

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