Hawker and Roll Chicken Laksa

Hawker and Roll Chicken Laksa

Ready in 35 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 15, 2019.
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Ingredients

Broth

  • 1-2 tsp Hawker & Roll laksa paste
  • 1/3 cup coconut cream
  • 1 cup chicken stock
  • 1/2 tsp fish sauce
  • 1/4 tsp sugar

Toppings

  • 1 egg
  • 1/2 eggplant, diced
  • 1 pack chicken breast, thinly sliced
  • 1 baby bok choy, cut into quarters lengthways
  • 1/4 pack rice stick noodles

Garnishes

  • 1 handful mung bean sprouts
  • 1 bunch coriander, leaves picked
  • 1 bunch mint, leaves picked
  • 1 tsp crispy shallots
  • 1/2 lemon, cut into wedges

Steps

  1. Preheat oven to 220°C. Bring two pots of water to the boil. Make broth. Place laksa paste, coconut cream and stock in a pot. Bring to the boil then lower heat to gently simmer for about 10 minutes. Add fish sauce and sugar (brown sugar would be best for this recipe).
  2. Cook egg. Add egg to a pot of boiling water and cook for 8 minutes. Drain and run under a cool tap. Peel cooled egg and cut in half.
  3. Prep & cook toppings. Toss eggplant with a drizzle of oil on a lined oven tray. Season and roast for 12 minutes, until golden and tender. Pat chicken dry and thinly slice. When broth has simmered for 10 minutes, add chicken and gently simmer for another 10 minutes. Add bok choy to broth and cook for 1 minute, until just tender.
  4. Cook noodles & prep garnishes. Place noodles in second pot of boiling water and stir well to prevent sticking. Cook for 5 minutes, until tender. Drain and refresh under cold water. Drizzle with oil and set aside.
  5. Serve noodles with broth and toppings. Add all garnishes and season to taste with fish sauce.

Nutritional Information

Energy 3211 kj
767 kcal
Protein 54.5g
Carbohydrate 82.7g
Fat 25.6g