Follow these steps for perfect results
chicken breasts
sliced
rice noodles
cooked
laksa paste
lemongrass
finely chopped
chicken stock
coconut milk
sweet potatoes
peeled, chopped
broccoli
cut into florets
fish sauce
brown sugar
chili
chopped
bean sprouts
fresh mint
lime wedges
Fill a large saucepan with water and bring to a simmer over medium heat.
Add chicken breasts to the simmering water, ensuring they are submerged.
Reduce heat to low and simmer gently for 8-10 minutes until cooked through.
Remove chicken from the saucepan and slice thinly.
Cook rice noodles according to package instructions.
In a separate large saucepan, cook laksa paste and lemongrass over high heat for 2-3 minutes, stirring often.
Add chicken stock, coconut milk, and chopped sweet potatoes to the saucepan.
Bring the mixture to a boil, then reduce heat to medium and simmer for 6-8 minutes.
Add broccoli florets and cook for 2-3 minutes, until just tender.
Remove the saucepan from heat and stir in fish sauce and brown sugar.
Distribute cooked rice noodles and sliced chicken between serving bowls.
Ladle the laksa soup with vegetables over the noodles and chicken in each bowl.
Top each bowl with chopped chili, bean sprouts, and fresh mint.
Serve immediately with lime wedges on the side.
Expert advice for the best results
Adjust the amount of laksa paste to control the spice level.
Add other vegetables like bell peppers or mushrooms.
Garnish with fried shallots for added crunch.
Everything you need to know before you start
15 mins
The broth can be made ahead of time.
Ladle into bowls and garnish generously.
Serve hot with lime wedges and extra chili.
Offer a variety of toppings for guests to customize their bowls.
Pairs well with the spice.
Off-dry Riesling complements the sweetness and spice.
Discover the story behind this recipe
A popular street food and comfort food dish.
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