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Creamy Chicken Laksa

Friday, April 10, 2015

Now that the weather is cooling down, it's nice to have a bowl of hot soup to warm us up and here's a terrific Creamy Chicken Laksa packed with vegies.

Creamy Chicken Laksa

Preparation time: 20 minutes 
Cooking time: 10 minutes 
Serves: 4

250g rice vermicelli noodles
3 tbsp laksa or Thai red curry paste
250g skinless chicken fillets, thinly sliced
2 x 375ml cans Carnation Light & Creamy Coconut Flavoured Evaporated milk
2 tbsp Maggi Authentic Thai Fish Sauce
1 carrot, cut into strips
1/2 cup sliced mushrooms
1/2 cup peas
2 cups bean sprouts
1/4 cup chopped coriander

1. Soak noodles in warm water for 10 minutes. Drain. 
2. Whilst the noodles are soaking, heat laksa paste in a large saucepan or wok, add chicken and cook over a high heat for 2 minutes. 
3. Add Carnation Light & Creamy Coconut Flavoured Evaporated Milk and Maggi Fish Sauce and bring to the boil. 
4. Add carrot, mushrooms and peas, and cook until tender. Add bean sprouts and noodles just before serving. Serve topped with coriander. 

I sometimes add prawns to this as well.