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How to make Chicken laksa

Yield = 4
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

2 tablespoons sunflower oil
500g chicken thigh fillets, sliced
1/3 cup (100g) laksa paste
1 1/2 cups (375ml) Massel chicken style liquid stock
1 cup (250ml) coconut milk
2 kaffir lime leaves (see note), very finely shredded
1 tablespoon grated palm sugar
1 tablespoon fish sauce
1-2 tablespoons lime juice
8 quail eggs (see note - optional)
200g dried vermicelli rice noodles
2 cups (160g) bean sprouts, trimmed
1/2 cup Thai basil leaves
1/2 cup coriander leaves
Fried Asian shallots (see note), to garnish
Sliced red chilli, to garnish

Method

Step 1 Heat oil in a wok over medium-high heat. Season chicken, then stir-fry, in batches, for 3-4 minutes until just golden. Remove chicken from wok and set aside. Add laksa paste and stir-fry for 1 minute until fragrant. Return the chicken and add the stock, coconut milk, kaffir lime and 1/2 cup (125ml) water. Bring to the boil, reduce heat to medium-low and simmer for 10 minutes until chicken is cooked. Stir in sugar, fish sauce and lime juice to taste.
Step 2 Meanwhile, if using quail eggs, place in a saucepan and cover with cold water. Bring to the boil over high heat and cook for 3-4 minutes until hard-boiled. Rinse under cold water, then peel, halve and set aside.
Step 3 Cook the noodles according to packet instructions, then drain and divide among 4 serving bowls. Ladle over laksa and top with the bean sprouts, Thai basil, coriander, quail egg, shallot and chilli.