Creamy Thai Laksa

18:32' 05-09-2017
This Laksa blends chicken, boiled eggs, cucumber and bean sprouts, with rice vermicelli and soup. Even without the chicken, it is a wholesome and delicious dish.




    It takes less than 20 minutes to prepare and cook, and will serve three people.

    Suit it to your own taste by adding the amount of Thai red curry paste you like.


    • 125 g Vermicelli
    • 175 g cooked chicken breast
    • 1 small cucumber
    • ½ cup bean sprouts
    • 1 hard boiled egg
    • 1 shallot
    • 1 Tbsp Thai red curry paste
    • ½ Tbsp corn flour
    • 185 g Carnation evaporated milk
    • 1 cup chicken stock
    • ½ Tbsp Fish Sauce
    • 1 Tbsp chopped coriander


    • Prepare the vermicelli from the packet instructions.
    • Heat some oil in a pan, add the shallot, and cook for about 3 minutes.
    • Add the curry paste, stir and cook for another minute.
    • Add the corn flour, evaporated milk, chicken stock, and fish sauce, and bring it all 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.
    • Garnish with chopped coriander.

    Araya C

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    Creamy Thai Laksa Rating: 0 / 5 stars from 0 votes.
Keywords: chicken breastcreamy thai laksacucumber

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