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Creamy Thai Laksa

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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This Laksa was delightful!

Make it to your taste by adding the amount of Thai red curry paste that suits you.

The blend of chicken, boiled eggs, cucumber and bean sprouts, was a great match with the rice vermicelli and soup.

Quick and easy to prepare, I used chicken left over from this recipe, however you can boil some chicken or buy barbecued chicken.

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves: 3

125 g Vermicelli (I used a rice one)
175 g cooked chicken breast, sliced
1 very small cucumber, cut into strips
½ cup bean sprouts
1 hard boiled egg, chopped
1 shallot
1 tbsp Thai red curry paste
½ tbsp corn flour
185 g can Carnation evaporated milk
1 cup chicken stock - I used home made
½ tbsp Fish Sauce
1 tbsp coriander, chopped

Prepare the vermicelli as per the packet instructions.

Heat a bit of oil in a pan and add the shallot and cook for about 3 minutes.

Add the curry paste and cook a further minute, stirring.

Add the corn flour, evaporated milk, chicken stock, and fish sauce and bring to the boil.

Reduce the heat and simmer for a minute or two.

Put some noodles into each bowl.

Mix the cooked chicken, cucumber pieces, bean sprouts and chopped egg.


Put this mixture over the top of each bowl with the noodles.

Pour the soup over the noodle mixture, and garnish with the chopped coriander.

I made a dreadful mistake when I had visitors with this dish - I forgot the chicken and ingredients and served the soup with just the noodles! It was still delicious, just not as nice as when I added everything.


Serve hot, and this is suitable to re heat in the microwave.

#Main meal
#Curry paste
I like this Recipe - 5
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