Recipes
Chicken Meatball Laksa with Rice Vermicelli and Coconut Milk
4 Servings
Lunch / Dinner
40 Mins
Prep 15 Mins ● Cook 25 Mins ● Total 40 Mins
Ingredients
FOR THE LAKSA BROTH:
FOR GARNISH:
- 2 tablespoons laksa paste
- 1 tablespoon vegetable oil
- 1 can (400 ml) coconut milk
- 4 cups chicken stock
- 1 teaspoon fish sauce
- 1 teaspoon sugar
FOR THE MAIN INGREDIENTS:
- 1 packet KLFC Chicken Meatball
- 200 g rice vermicelli noodles
- 1 cup bean sprouts
- 1/2 cup sliced tofu puffs (optional)
- 1 boiled egg per serving, halved
FOR GARNISH:
- Fresh cilantro leaves
- Fresh mint leaves
- Sliced red chilies
- Lime wedges
Instructions
STEP 1: PREPARE THE NOODLES
- Soak rice vermicelli in warm water for 10 minutes, then cook according to package instructions. Drain and set aside.
STEP 2: COOK THE LAKSA BROTH
- Heat vegetable oil in a large pot over medium heat. Add laksa paste and cook for 2 minutes until fragrant.
- Stir in coconut milk, chicken stock, fish sauce, and sugar. Bring to a gentle simmer.
STEP 3: ADD MAIN INGREDIENTS
- Add KLFC Chicken Meatballs and tofu puffs (if using) to the broth. Simmer for 5-7 minutes until meatballs are heated through.
STEP 4: ASSEMBLE THE LAKSA BOWLS
- Divide cooked rice vermicelli among bowls. Ladle the hot laksa broth over the noodles, ensuring each bowl gets meatballs and tofu puffs.
STEP 5: GARNISH AND SERVE
- Top with bean sprouts, boiled egg halves, cilantro, mint leaves, and sliced red chilies. Serve with lime wedges on the side for an extra tangy kick.
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