| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
|
Super2 |
4 |
servings |
INGREDIENTS
| 1 |
|
Jar John West Singapore Laksa Paste |
| 3 |
ts |
Brown sugar |
| 2 1/2 |
c |
Water |
| 500 |
g |
Sliced boneless chicken; (see Note) |
| 1 1/2 |
c |
Coconut cream |
| 250 |
g |
Rice noodles |
|
|
Prepared according to directions |
|
|
Blanched snowpeas |
|
|
Bean sprouts |
|
|
Deep-fried beancurd |
|
|
Fish balls |
|
|
Fresh mint |
|
|
Coriander |
|
|
Sliced cucumber |
|
|
Lime |
INSTRUCTIONS
FOR SERVING
Place Laksa Paste and brown sugar into a medium saucepan. Add water and
chicken. Bring to the boil and simmer for 5 to 10 minutes, until chicken is
cooked. Add coconut cream, reheat. Stir in chicken, simmer until cooked.
Place noodles into bowls with blanched snowpeas and bean sprouts. Pour soup
over. Serve garnished with deep-fried beancurd, fish balls, fresh mint and
coriander, sliced cucumber and lime.
Note: Uncooked mixed seafood can be substituted for chicken for seafood
laksa.
Recipe by: Super Food Ideas (Aussie Magazine)
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