Quick Chicken Laksa
An easy way to bring the bold, comforting flavours of South East Asia to your kitchen.
Ingredients
Directions
- 1
Heat the oil in a wok or pot over medium heat.
- 2
Add the minced garlic and ginger, stir-frying for 2 minutes.
- 3
Stir in the laksa paste and cook for another 2-3 minutes until fragrant.
- 4
Add the coconut milk, water, lemongrass, and the flavour sachets from the noodles, stirring until well combined.
- 5
Simmer on low heat for about 5 minutes, then remove the lemongrass and add a squeeze of lime juice.
- 6
Cook the instant noodles in boiling water for 2 minutes, then drain.
- 7
Transfer the noodles to a bowl, ladle over the laksa broth, and top with shredded chicken, beansprouts, coriander, fried shallots, and a drizzle of chilli oil.
- 8
Serve with lime wedges.
