Ingredients
- 200g Laksa Paste
- 350mL Coconut Milk
- 400g chicken thigh with bone
- 5 stalks Lemongrass
- Ginger
- 2 cloves Garlic
- Vermicelli noodles
- Tofu Puffs
- Fish cakes
- Prawn
- Oil
- Chicken stock
Method
- Add chicken stock (500mL) with chicken thigh to a pot and simmer for at least 20 minutes or until stock has reduced to about 1/3 to 1/2. Once ready, take thighs out and shred chicken
- Fry minced garlic, ginger and lemongrass in oil in a separate pan for about 2 minutes
- Add lake paste to the pan and cook for another 5 minutes
- Add paste to the stock
- Add coconut milk to the laksa broth and cook for another 10 minutes
- Add in tofu puff and fish cake and cook for another 3 minutes or until ready
- Cook vermicelli noodles in a separate pot for around 3-5 minutes
- Serve!
Product used in recipe
- Valcom - Valcom Coconut Milk 165Ml
