Tofu and Chicken Laksa

Recipe By:

Lilydale

lilydalefreerange.com.au [1]

Prep Time:

10 minutes

Cook Time:

20 minutes

Serves:

Make a homemade asian-style tofu laksa at home with Lilydale Free Range Chicken. Serve your laksa soup with noodles and a coconut milk sauce for a tasty and flavourful dinner. Add fresh vegetables to your laksa for a hearty meal that will also be great as simple soup for lunch.

Ingredients

250gm vermicelli noodles
1 tblsp coconut oil
1/4 cup laksa paste
3 cups (750ml) chicken stock
400ml coconut milk
500gm Lilydale Free Range Chicken breast stir fry strips
1 small head broccoli, cut into florets
200gm cherry tomatoes, halved
1 tsp caster sugar
1 tblsp fish sauce
150gm snow peas, halved diagonally
150gm firm tofu, cut into 3cm cubes
Bean sprouts, sliced chilli, and Thai basil, to serve

Method

Place noodles in a large heatproof bowl and cover with boiling water. Soak for 5 minutes or until tender. Drain
Heat oil in a large wok over medium heat. Add laksa paste and stir fry for 1 minute or until fragrant. Add the chicken stock and coconut milk and bring to a boil. Add the chicken, broccoli, cherry tomatoes, sugar and fish sauce and reduce heat to low. Simmer for 4 to 5 minutes or until chicken is cooked through. Add the snow peas and tofu and cook for a further 5 minutes or until the beans are tender
To serve, divide the noodles between 4 bowls and spoon over the laksa. Top with bean sprouts, chilli and Thai basil or coriander