Ingredients
Serves: 4
- 150g rice vermicelli noodles
- 150g egg noodles
- 1/2 cup laksa paste (see tip)
- 1 tin (400ml) coconut cream
- 2 cups chicken stock
- 2 bok choy, quartered
- 8 frozen deap fried tofu pieces
- 1/2 large barbecued chicken, skined and boned, meat diced
- bean sprouts, to serve
- fried shallots, to serve
Directions
Preparation:10min ›
Cook:15min ›
Ready in:25min
- Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate then Drain.
- Heat a large saucepan over medium heat. Add laksa paste then stir fry for 1 minutes or until fragrant. Add coconut cream and stock. Bring to the boil. Add chicken and bok choy. Reduce heat to low. Simmer for 2 to 3 minutes. Add the tofu and diced chicken.
- Divide noodles between 4 bowls. Spoon over coconut laksa soup. Top with beansprouts and fried shallots to serve.
See it on my blog
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (2)
1
First time ever cooking this and I gotta admit it is awesome too awhile getting the ingredients as Coles did not have pre cooked deep fried tofu so had to make it myself - 29 May 2015
1
Love it! - 19 Jan 2015
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