CC license



Ingredients :

  • 1 jar Laksa Paste John West Singapore ( other commercial pastes may be just as suitable)
  • 3 tsp brown sugar
  • 600 ml (2 1/2 cup) water
  • 500 gm ( 1 lb) sliced boneless chicken, (see Note)
  • 360 ml (1 1/2 cup) coconut cream
  • 250 gm (8 oz) rice noodles prepared according to directions
Garnishes and condiments:
  • Blanched snowpeas
  •  bean sprouts
  •  deep-fried beancurd
  •  fish balls
  •  fresh mint
  •  coriander
  •  sliced cucumber
  •  lime
Method :

  1. Place Laksa Paste and brown sugar into a medium saucepan. Add water and chicken. Bring to the boil and simmer for 5 to 10 minutes, until chicken is cooked.
  2. Add coconut cream, reheat. Stir in chicken, simmer until cooked.
  3. Place noodles into bowls with blanched snowpeas and bean sprouts.
  4. Pour soup over. Serve garnished with deep-fried *beancurd, fish balls, fresh mint and coriander, sliced cucumber and lime.

*(for those who don't like bean-curd you can omit it . You may like to add some mushroom as a replacement)