Ingredients
For the laksa
- 30 ml laksa paste
- 500 ml coconut cream
- 300 ml chicken stock
- 500 g chicken thigh fillets, cut into 3cm pieces
- 200 g fried tofu puffs
- 1 red capsicum, sliced into thin strips
- 150 g snake beans
- 17 g fish sauce
- 13 g palm sugar
- 1 lime
To serve
- 200 g rice vermicelli
- Fresh coriander leaves, roughly chopped
- 2 red chillies
- Lime wedges
- Crispy fried shallots (optional)
Method
Build the broth
- 1
Heat a large pot over medium heat. Add the laksa paste and stir constantly for 1–2 minutes until fragrant.
- 2
Pour in the coconut cream slowly, stirring to combine with the paste until no lumps remain, about 2 minutes.
- 3
Add the chicken stock and bring to a gentle simmer, then add the chicken pieces.
- 4
Simmer for 8–10 minutes until the chicken is just cooked through, stirring occasionally.
Add vegetables and tofu
- 1
Stir in the tofu puffs, capsicum, and snake beans.
- 2
Simmer for 4–5 minutes until the vegetables are tender but still have a slight bite.
- 3
Season with fish sauce and palm sugar, stirring well. Taste and adjust—add a squeeze of lime juice and a touch more fish sauce if needed for balance.
Finish and serve
- 1
While the laksa simmers, cook the rice vermicelli in a separate pot of boiling salted water for 2–3 minutes until tender. Drain well.
- 2
Divide the vermicelli between four bowls.
- 3
Ladle the hot laksa broth, chicken, tofu, and vegetables over the noodles.
- 4
Top each bowl with fresh coriander, sliced chilli, crispy shallots if using, and serve with lime wedges alongside.
