My friends and I love to share recipes and many of the dishes I make each week have been passed on by friends and family. This seriously yummy Laksa recipe comes courtesy of my fab friend Alicia, and is highly recommended by our wonderful friend Carol. It’s also a one pot dish which makes me very happy as I really don’t enjoy washing up multiple pots and pans after dinner.
Rice vermicelli noodles
1 small onion
3 cloves garlic
Laksa paste (I use Ayam brand)
Light coconut milk (most recipes say 400ml tin but you can get away with a 270ml, less fat)
2 cups chicken stock
Chicken breast (thinly sliced) OR Large raw prawns
- Using a large saucepan, heat about 1 tablespoon of oil, and fry finely chopped onion and garlic until light golden colour.
- Add about 3 tablespoons of Laksa paste (maybe a little less for non-chilli eaters).
- Cook for a couple of minutes until fragrant, taking care not to let it catch.
- If you are using chicken, add this now and fry for a few minutes to make sure it’s cooked.
- Add coconut milk, chicken stock and heat till almost boils, turn heat to simmer and then add prawns if you are using them. The prawns only need 5 minutes in the stock and milk to cook.
- While you are doing all of this, cover vermicelli noodles with boiling water and soak for a few minutes.
- Add buk choy (roughly chopped), snow peas and bean shoots and some chopped coriander and turn the heat off after a minute or two.
- Drain noodles, place in bowls and spoon over the Laksa.
- Garnish with a few coriander leaves, and if you like, a few thin slices of red chilli.
This makes two big serves.
Yum yum!! Enjoy!!