Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
For the laksa
- 2 tbsp laksa paste
- 500 ml coconut cream
- 300 ml chicken stock
- 500 g chicken thigh fillets, cut into 3cm pieces
- 200 g fried tofu puffs, halved
- 1 red capsicum, sliced into thin strips
- 150 g snake beans or green beans, cut into 5cm lengths
- 1 tbsp fish sauce
- 13 g palm sugar (or brown sugar)
- 1 lime, halved
To serve
- 200 g fresh rice vermicelli
- Fresh coriander leaves, roughly chopped
- 2 red chillies, sliced
- Lime wedges
- Crispy fried shallots (optional)
Method
Build the broth
Heat a large pot over medium heat. Add the laksa paste and stir constantly for 1–2 minutes until fragrant.
Pour in the coconut cream slowly, stirring to combine with the paste until no lumps remain, about 2 minutes.
Add the chicken stock and bring to a gentle simmer, then add the chicken pieces.
Simmer for 8–10 minutes until the chicken is just cooked through, stirring occasionally.
Add vegetables and tofu
Stir in the tofu puffs, capsicum, and snake beans.
Simmer for 4–5 minutes until the vegetables are tender but still have a slight bite.
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
While the laksa simmers, cook the rice vermicelli in a separate pot of boiling salted water for 2–3 minutes until tender. Drain well.
Divide the vermicelli between four bowls.
Ladle the hot laksa broth, chicken, tofu, and vegetables over the noodles.
Top each bowl with fresh coriander, sliced chilli, crispy shallots if using, and serve with lime wedges alongside.
