Using a slow cooker to cook chicken laksa, is the perfect at-home cheat. Time allows the soup to develop a rich bouquet of flavours and the result is mouth watering.
Ingredients
- 1/2 cup laksa paste
- 3 chicken thigh fillets, trimmed
- 6 kaffir lime leaves, torn
- 2 lemongrass stalks, trimmed, bruised
- 1L Massel* Chicken Style Liquid Stock
- 400ml can premium coconut cream
- 400ml can premium coconut milk
- 150g green beans, trimmed, cut into thirds
- 200g rice vermicelli noodles
- 2 tbs lime juice
- 1 cup bean sprouts, trimmed
- 1 small red chilli, thinly sliced
- 2/3 cup fresh coriander sprigs
- Lime wedges, to serve
*Massel is recommended by Australia's Best Recipes
Method
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Step 1Place laksa paste and chicken in slow cooker. Cook on High, turning chicken occasionally, for 5 minutes. Add lime leaves, lemongrass, stock and coconut cream. Cover and cook on HIGH for 3 1/2 hours (or LOW for 6 hours) or until chicken is cooked through.
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Step 2Remove and discard lemongrass stalks and lime leaves. Transfer chicken to a board. Using 2 forks, shred chicken. Return chicken to soup with coconut milk, green beans and noodles. Season with salt and pepper. Cook on High for 30 minutes or until noodles have softened. Stir in lime juice.
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Step 3Divide laksa among serving bowls. Top with bean sprouts, chilli and coriander sprigs. Serve with lime wedges.
Equipment
- Slow cooker
Recipe Notes
You’ll need a 5.5-litre slow cooker for this recipe.
Recipe Reviews (2)
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