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Chicken Laksa

  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 10MINS

450g pack Singapore noodles

270ml can coconut milk

1L Campbell’s Real Stock Malaysian Laksa Base

400g chicken breast fillet, thinly sliced

1 cup bean sprouts

To serve (optional): 60g fried tofu puffs, halved

1/2 cup coriander leaves

1/2 cup mint leaves

STEP 1 Soak noodles in boiling water. After 2-3 minutes separate with a fork and drain.

STEP 2 In a medium saucepan, combine coconut milk and Campbell’s Real Stock Malaysian Laksa Base; bring to the boil. Add chicken and simmer for 3-5 minutes or until chicken is cooked through.

STEP 3 Divide the noodles among serving bowls, ladle soup into bowls.

STEP 4 Top with bean sprouts and any additional toppings.