Simple Chicken Laksa
Ingredients
UmamiPapi Crispy Chilli Oil
185g
store-bought laksa paste
270ml
coconut milk
1 litre
chicken stock
1 tsp
fish sauce
1 tsp
soy sauce
2
chicken breasts, fat trimmed
100g
mushrooms of choice
200g
noodles of choice
1/4 cup
coriander, roughly chopped (plus more for garnish)
3
spring onions, finely sliced (plus more for garnish)
Juice of 1 lime
METHOD
1. Place laksa paste and 1 tablespoon of UmamiPapi's Crispy Chilli Oil in a large saucepan over medium-high heat and cook for 1-2 minutes, or until fragrant. Add the coconut milk, chicken stock, fish sauce, and soy sauce, then bring to a boil.
2. Add the chicken and poach for 8-10 minutes, or until cooked through. Remove chicken from the pan and shred with two forks. Return the shredded chicken to the pan, along with the mushrooms, noodles, spring onions, and coriander. Cook for another 3-4 minutes, or until the noodles are cooked through.
3. Divide the laksa between two bowls, garnish with a drizzle of UmamiPapi's Crispy Chilli Oil, a squeeze of lime juice, and extra spring onions and coriander, then serve.
