prep time
10 Min
cook time
10 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 2 boneless chicken thighs cut into bite size pieces
- salt and white pepper
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- 1 stalk lemongrass minced tough woody parts removed
- 3 tablespoons each laksa paste & brown sugar
- 4 cups chicken stock
- 1 cup coconut milk
- 1 tablespoon fish sauce
- juice of 1 lime plus more wedges for serving
- 8 ounces vermicelli noodles cooked according to directions on package and drained
- 8 large shrimp
- 1/2 cup shredded carrots
- 4 scallions chopped
- 1 cup bean sprouts
- 1/4 cup fresh cilantro chopped
- 2 tablespoons fresh thai basil chopped
How To Make laksa
-
Step 1Add oil to a wok or skillet. Add the garlic, and ginger cook 1 minute. Add the lemongrass and cook 30 seconds. Add the Laksa paste and brown sugar and cook 3 minutes. Add the chicken stock, coconut milk, and fish sauce. Bring to a boil. Reduce to simmer
-
Step 2Add the chicken pieces and cook 3 minutes. Add the lime juice, carrots, green onions, and shrimp. Cook until shrimp is pink. Add noodles to bowls and ladle the Laksa broth over the noodles and top with bean sprouts, cilantro, and basil. serve with lime wedge.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes