The satisfaction from slurping down soft and glossy noodles drenched in a warming laksa soup is unmatched. Now, you can enjoy the sour and spicy local dish in the comfort of your own home with a simple but delicious and effective recipe.
- 1 tsp peanut oil
- 2 small chicken thigh fillets, sliced thinly
- 1 tbsp laksa paste
- 1 cup (250 ml) chicken stock
- ½ cup (125 ml) coconut milk
- 60 g bean thread noodles
- ¼ cup coriander leaves
Heat oil in a small saucepan over medium-high heat. Cook chicken, for 3 mins or until golden. Remove from pan.
Cook paste in same pan, stirring, for 2 mins or until fragrant. Return chicken to pan then add stock and coconut milk; bring to the boil. Reduce heat; simmer for 5 mins or until chicken is cooked. Season to taste.
Meanwhile, place noodles in a small heatproof bowl, cover with boiling water; stand until noodles are tender. Drain.
Add noodles to a warmed soup bowl; ladle over hot laksa. Serve topped with coriander.
TIP If you like it extra spicy, serve with finely sliced green or red chilli. Depending on the brand of laksa paste, you can taste and adjust the flavour balance with a splash of fish sauce, a pinch of brown sugar and a squeeze of lime juice.