Chicken and Veg Laksa
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 1 onion, sliced finely
- 2 teaspoons lemongrass (fresh or tube)
- 1⁄2 tablespoon Thai sweet chili sauce
- 1 garlic clove, crushed
- 1 teaspoon ginger, chopped finely
- 1 liter chicken stock
- 1 bunch Broccolini
- 1 red capsicum, sliced into strips
- 1 carrot, sliced into fine strips
- 1 cup snow peas
- 125 g rice vermicelli
- 500 g chicken breasts, sliced thinly
- 1 (375 ml) can coconut milk
- 2 teaspoons fish sauce
- 1⁄2 cup fresh coriander leaves, to serve
directions
- Soak vermicelli in hot water until soft. Drain, set aside in individual bowls.
- Put oil in large saucepan and place over medium heat and cook onion until soft.
- Add lemongrass, ginger, garlic and chilli sauce and cook for 30 sec.
- Add stock and bring to boil.
- Add vegies and chicken and simmer uncovered for 2 mins or until chicken is cooked.
- Stir in coconut milk and fish sauce and heat gently till warm. Do Not Boil.
- Pour over noodles and garnish with coriander.
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RECIPE SUBMITTED BY
I live in Melbourne, Australia. I started to explore cooking when I was about 8 and have slowly grown into really loving new recipes. My favourite cookbook is Cookery the Australian Way, which I used in high school cooking and which has almost every meal that I grew up with in a bomb-proof recipe.