TOFU AND CHICKEN LAKSA

With kind permission from:
www.lilydale.com.au

INGREDIENTS

SERVES 4  – Preparation 10 mins – Cooking time 20 mins

500g Lilydale Free Range Chicken Breast Stir Fry Strips250g vermicelli noodles

¼ cup laksa paste3 cups (750mL) chicken stock400mL coconut milk1 small head broccoli, cut into florets200g cherry tomatoes, halved1 teaspoon castor sugar

METHOD
  1. Place noodles in a large heatproof bowl and cover with boiling water. Soak for 5 minutes or until tender. Drain.
  2. Heat oil in a large wok over medium heat. Add laksa paste and stir fry for 1 minute or until fragrant. Add the chicken stock and coconut milk and bring to a boil. Add the chicken, broccoli, cherry tomatoes, sugar and fish sauce, and reduce heat to low. Simmer for 4–5 minutes or until chicken is cooked through. Add the snow peas and tofu, and cook for a further 5 minutes or until the beans are tender.
  3. To serve, divide the noodles between 4 bowls and spoon over the laksa. Top with bean sprouts, chilli and Thai basil or coriander.
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