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Chicken Laksa

A recipe from the Good Food collection.


Chicken Laksa
Chicken Laksa
Chicken balls
500 g (1 lb 2 oz) minced (ground) chicken
1 small red chilli, finely chopped
2 garlic cloves, finely chopped
½ small red onion, finely chopped
1 stem lemon grass (white part only), finely chopped
2 tablespoons chopped coriander (cilantro) leaves
200 g (7 oz) dried rice vermicelli
1 tablespoon peanut oil
75 g (¼ cup) good-quality laksa paste
1 litre (4 cups) chicken stock
500 ml (2 cups) coconut milk
8 fried tofu puffs, cut in half on the diagonal
90 g (1 cup) bean sprouts
2 tablespoons shredded Vietnamese mint
3 tablespoons shredded coriander (cilantro) leaves
lime wedges, to serve
fish sauce, to serve (optional) 


  1. To make the balls, process all the ingredients in a food processor until just combined. Roll tablespoons of mixture into balls with wet hands.
  2. Place the vermicelli in a heatproof bowl, cover with boiling water and soak for 6–7 minutes. Drain well.
  3. Heat the oil in a large saucepan over medium heat. Add the laksa paste and cook for 1–2 minutes, or until aromatic. Add the stock, reduce the heat and simmer for 10 minutes. Add the coconut milk and the chicken balls and simmer for 5 minutes, or until the balls are cooked through.
  4. Divide the vermicelli, tofu puffs and bean sprouts among four serving bowls and ladle the soup over the top, dividing the balls evenly. Garnish with the mint and coriander leaves. Serve with the lime wedges and, if desired, fish sauce.
Main ingredient:
Chicken, Noodles


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