- 2 tbsp laksa paste
- 2 tsp vegetable oil
- 400 ml Emborg Cooking Cream
- 1 l chicken stock
- 500 ml water
- 1 tsp fish sauce
- 2 kaffir lime leaves
- 4 chicken breasts (180 g each)
- 200 g flat rice noodles, boiled
- Coriander leaves
- Thai basil
- Spring onions
- Red chilli peppers
Heat the oil in a wok over medium heat.
Add laksa pasta, Cooking Cream, chicken stock and water, and heat to a boil.
Add fish sauce, lime leaves and chicken breast, and boil for approximately 10 minutes.
Remove the chicken breasts and tear into smaller pieces using two forks.
Rinse coriander and Thai basil leaves, cut spring onions and shallots, and slice chilli peppers.
Serve the dish with rice noodles at the bottom, pour over the laksa mixture and top with chicken pieces, coriander, basil, spring onion, shallot and chilli.