Easy Fragrant Chicken Thigh Laksa

Nutrition per serve

Ingredients

• 1pcs tomato
• 1pcs carrot
• 1bunch coriander
• 300g free-range chicken thigh fillets
• 50g laksa curry paste
• 2g chilli flakes
• 150g vermicelli noodles
• 200ml coconut milk
• 20ml fish sauce
• 10ml neutral-flavoured oil
• 2pcs egg
• 5ml sugar
• 5ml white vinegar

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Coarsely chop the tomato. Halve the carrot lengthwise and thinly slice on an angle. Coarsely chop the coriander leaves and finely chop the stems. Slice the chicken into strips.
2. Step 2 — Start laksa
   Heat 2 tsp oil in a medium saucepan over high heat. Cook the tomato and carrot, stirring regularly, for 5-6 mins until softened. Add the laksa paste, coriander stems and ½ tsp chilli flakes* (reduce for less of a chilli kick) and cook, stirring, for 1-2 mins until fragrant.
3. Step 3 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking. Refill the pan with water and bring to the boil for the eggs.
4. Step 4 — Add coconut milk
   Stir the coconut milk and 750ml (3 cups) water into the laksa mixture and bring to a simmer. Reduce the heat to medium and cook for 5 mins to develop the flavour.
5. Step 5 — Boil eggs
   While the laksa is cooking, cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water. Peel and halve the eggs.
6. Step 6 — Cook chicken and serve
   Add the chicken to the laksa and cook for 5 mins or until the chicken is cooked through. Remove the pan from the heat. Stir in the fish sauce, 1 tsp sugar and 1 tsp white vinegar. Taste, then season with salt and pepper. Divide the noodles, laksa and egg among bowls. Scatter with the coriander leaves to serve.

Allergens

Egg, Crustacean, Soy, Fish