Ingredients
500g skinless chicken breast, cooked & shredded
Black pepper
2 tblsp olive oil
1 tblsp minced garlic
1/2 tblsp minced ginger
1 tblsp minced lemongrass
1/2 tsp minced chillies
1 bottle Ayam laksa paste
1 tblsp raw/brown sugar
500 ml GF chicken stock
250 ml can cocnut cream
1 tablespoon GF soy sauce
2 portions GF noodles (rice vermicelli)
100 ml lime juice
1 med carrot, cut in thin sticks
3 large shallots, thinly sliced
1/4 cup bean sprouts, chopped
3 tblsp fresh coriander leaves, chopped
Optional—chopped chilli
INSTRUCTIONS
Season the chicken with ground black pepper and fry in pan, when cooked, set aside.
Heat oil in a medium pot over medium heat. Add the garlic, ginger, lemongrass and chillies and cook for 4 minutes.
Add the laksa paste and brown sugar. Cook for 3 minutes, letting all the flavours meld together and add the chicken stock, coconut cream and soy sauce.
Bring to a boil, cover and allow to simmer for 10 minutes.
Soak the noodles in boiling water for 10 minutes. Drain and serve into large noodle soup bowls.
Shred the cooked chicken and distribute among the bowls and pour any juices from the roasting pan into the broth and season with lime juice and more soy sauce to taste.
To assemble the laksa, pour the broth over the noodles and chicken. Top with bean sprouts, coriander, shallots and chilli, if using.
Serves 6-8