- 1 tab Vegetable Oil
- 3 teas crushed Garlic
- 12 tab finely chopped Ginger
- 1/4 cup Laksa Paste
- 1 lt Chicken Stock
- 400ml Coconut Milk
- 2 lge Chicken Breasts sliced thinly
- 1 tab Fish Sauce
- 1 tab Lime Juice
- 3 tab Brown Sugar
- 2 x Hokkien Noodles
- Beansprouts Coriander Sprigs and Lime Wedges to serve
- 1 pkt Fried Tofu Puffs sliced. (Optional)
In FRYPAN : Heat Oil, Add Garlic and Ginger – Cook 2 mins. Add Laksa Paste – Cook 2 mins. Add Stock and Milk – Mix well
In SLOWCOOKER : Place sliced Chicken – Pour over Garlic Sauce. Cook 4 hours on SLOW
AFTER 4 HOURS : Add Fish Sauce, Lime Juice, Sugar – Mix well. This is the time to add a packet of Tofu Puffs if wanted. Add Noodles and cook on slow until noodles are as required.
SERVE : Serve with Beansprouts / Coriander / Lime Wedge / Red Chilli.