Chicken Laksa

Serves 4

Ingredients:

• 250g skinless chicken breast

• 550ml coconut milk

• 450g Barker’s Professional Thai Style Meal Base

• 40g store-bought laksa paste

• 1 tsp crushed chilli

• 20ml lime juice

• 30ml fish sauce

• 500g rice noodles

Optional Garnish Ingredients:

• 3 kaffir lime leaves, julienned

• 125g mung bean sprouts

• 1 tbsp fried shallots

• handful of coriander leaves

Method:

1. To make the laska soup, in a saucepan bring the coconut milk to the simmer and add the chicken breast. Simmer for 15 minutes, cool, then shred the chicken.

2. Bring the coconut milk poaching stock, Barker’s Professional Thai Style Meal Base, laksa paste and crushed chilli slowly to the boil. Reduce the heat and simmer for 5 minutes.

3. Add the lime juice and fish sauce.

4. Place the noodles and shredded chicken into the individual bowls, then pour over the laksa

                 Extra flare and finish – top with lime leaf, mung bean sprouts, shallots and coriander.

HANDY HINT:

Swap out the chicken and fish sauce for eggplant and soy sauce to create a vegetarian version. (Swap out fish sauce with equal quantity of soy sauce)

This Recipe Uses: