The weather has cooled slightly in Perth lately and as a result I have found myself cooking hearty meals....like this Laksa. It is one of my favourite recipes and I love adding my own fresh homegrown herbs. Hope you enjoy this one as much as I do!
What you will need:
1 x packet of dried rice vermicelli noodles
1/2 cup laksa paste (I use Latashas Kitchen brand from IGA)
1 tsp olive oil
2 x garlic cloves diced
1 x brown onion diced
2 x fresh chilli diced
400ml can coconut milk
2 cups chicken stock
1/2 large barbecued chicken, skin and bones removed, meat shredded
150g snow peas, trimmed, thinly sliced
2 x carrot diced
1 x capsicum diced
1 x handful corrainder chopped finely
Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain.
Heat oil in a wok or large saucepan over medium heat. Add garlic and onion and stirfry for 2 minutes. Add laksa paste and chilli. Stir-fry for 2 minutes or until fragrant. Add coconut milk and stock. Bring to the boil. Add chicken, snow peas, capsicum and carrot. Reduce heat to low. Simmer for 5 to 6 minutes or until snow peas are bright green and tender.
Divide noodles between bowls. Spoon over coconut milk mixture. Top with corrainder and serve.