INGREDIENTS
| Chilli Paste | Chicken Stock | Laksa Broth |
| 1 tbsp Sriracha sauce 1 tbsp minced chilli paste 1 tbsp vegetable oil ½ tsp sugar 1½ tsp Laksa paste 1½ tsp soy sauce ½ garlic clove, minced |
2 cups chicken stock 1 cup water 500g chicken thigh sliced |
1½ tbsp oil 2 garlic cloves, crushed 2cm piece of ginger, finely grated 1 lemongrass, white part grated, reserve stalk 2 birds eye chillis, finely chopped ½ cup laksa paste 400ml can coconut milk 1 – 2 tsp fish sauce |
| Noodles & Toppings | Garnish | |
| 50g vermicelli noodles 100g hokkien noodles 80g bean sprouts 80g tofu puffs, cut in half |
Fresh coriander / cilantro Lime wedges Crispy fried shallots Finely sliced red chilli |
METHOD
Chilli Paste
1. Mix ingredients together in a small bowl. Set aside for 20 minutes.
Chicken Stock
1. Place the Chicken Stock ingredients in a medium saucepan over high heat. Bring to simmer then reduce to medium high. Cook for 25 minutes or until liquid is reduced to approx 2 cups. Set broth aside.
Laksa Broth
1. Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. Cook for 1 minute.
2. Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
3. Add chicken stock, coconut milk, 1 tsp fish sauce and 2 tsp of Chilli Paste. Tie the lemongrass stalk into a knot and pop it in too. Place lid on and simmer on for 10 minutes.
4. Adjust to taste using lime juice (for sour) and fish sauce (for saltiness).
5. Meanwhile, prepare noodles according to packet instructions.
Assemble Laksa
1. Add tofu puffs into broth.
2. Divide noodles between 2 bowls. Top with chicken. Pour broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with Chilli Paste on the side.
