CHICKEN LAKSA

Laksa Recipe

This homemade Laksa beats any takeaway!

You'll need:

• 600g chicken breast

• 400ml coconut milk (look for a high percentage of coconut kernel extract, such as 89% for a creamier result)

• 1 litre chicken broth (or stock, but broth provides a creamier texture)

• 185g jar Malaysian Laksa paste

• 100g rice noodles

• 2 carrots

• 300g bok choy

• 2 tbsp tapioca flour

Method:

1. Chop the chicken breast into small pieces and toss them in the tapioca flour.

2. In a pot (or pressure cooker), add the Laksa paste and cook for a couple of minutes.

3. Add the chicken to the pot and stir until fully coated in the paste.

4. Pour in the coconut milk and chicken broth, then stir until simmering.

   • If using a pressure cooker: Pressure cook for 20 minutes.

   • If using a pot: Cook for about 30 minutes, or until the chicken is cooked and tender.

5. While the Laksa is simmering, chop the carrots and bok choy into small pieces (do not cook).

6. Cook the rice noodles according to package instructions.

7. Drain the noodles and divide them into bowls.

8. Top the noodles with the chicken Laksa mixture, followed by the chopped carrots and bok choy.

Enjoy your delicious homemade Laksa!