Creamy Chicken Laksa Recipe

Creamy Chicken Laksa

Ingredients

  • 2 tsp
    olive oil or cooking spray
  • 1
    skinless chicken breast fillet, thinly sliced
  • 1
    onion, chopped
  • 1 tsp
    red chilli pepper, crushed or 2 tsp sweet chilli sauce
  • 1 tbsp
    fresh lemon grass, chopped
  • 2 tsp
    fresh ginger, grated
  • 4 cups
    water
  • 1 tbsp
    MAGGI Chicken Stock Powder
  • 125g
    dried rice noodles
  • 1/2
    red capsicum, sliced
  • 1 can (375mL)
    CARNATION Light & Creamy Evaporated Milk
  • 1 tsp
    coconut essence
  • 1 cup
    mung bean sprouts
  • 2 tbsp
    fish sauce
  • 1 tsp
    coriander leaves

How to Cook

Prep Time: 25 minutes | Cooking Time: 15 minutes
  1. Heat oil in a large saucepan. Add chicken, onion, chilli, lemon grass and ginger, stir fry for 2 minutes.

  2. Add water and MAGGI Chicken Stock Powder. Bring to boil, stirring.

  3. Add noodles and capsicum. Simmer for 5 minutes, stirring occasionally.

  4. Stir in CARNATION Light & Creamy Evaporated Milk and coconut essence and slowly heat through taking care not to boil.

  5. Stir in bean sprouts and fish sauce. Serve garnished with fresh coriander.

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