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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Very simple Laksa adapted from a friend's menu plan. Not too hot, but if you like it spicy add some finely chopped red chilli. I have added extra veggies in this - the original had just broccolini and red capsicum. Soy sauce can be substituted for fish sauce if wanted, and prawns or tofu for a variation on chicken. Ingredients:
1 tablespoon olive oil |
1 onion, sliced finely |
2 teaspoons lemongrass (fresh or tube) |
1/2 tablespoon thai sweet chili sauce |
1 garlic clove, crushed |
1 teaspoon ginger, chopped finely |
1 liter chicken stock |
1 bunch broccolini |
1 red capsicum, sliced into strips |
1 carrot, sliced into fine strips |
1 cup snow peas |
125 g rice vermicelli |
500 g chicken breasts, sliced thinly |
1 (375 ml) can coconut milk |
2 teaspoons fish sauce |
1/2 cup fresh coriander leaves, to serve |
Directions:
1. Soak vermicelli in hot water until soft. Drain, set aside in individual bowls.
2. Put oil in large saucepan and place over medium heat and cook onion until soft.
3. Add lemongrass, ginger, garlic and chilli sauce and cook for 30 sec.
4. Add stock and bring to boil.
5. Add vegies and chicken and simmer uncovered for 2 mins or until chicken is cooked.
6. Stir in coconut milk and fish sauce and heat gently till warm. Do Not Boil.
7. Pour over noodles and garnish with coriander.
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