Me Likey Laksa

Hi Peeps

The weather has cooled slightly in Perth lately and as a result I have found myself cooking hearty 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.



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