Smokehouse Restaurant
Brunch Sat & Sun 9:30 – 11:00am
Lunch Fri – Sun 11:30 – 3:00pm
Platters available
Mon – Thu 11:30 – 3:00pm
No BYO

Cellar Door and Farm Shop
Open Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >

Thai chicken laksa with noodles

Serves 4

Ingredients

4 tbsp laksa paste
1 med red onion
1 stick celery
1 med carrot
2 x 400ml coconut cream
2 tbsp oil
2 tbsp lime juice
1 tbsp palm sugar
2 tbsp fish sauce
1 litre chicken stock
(or water)
1 bunch gai lan (or any green vegetable)
150g noodles cooked to instructions on packet (hokkien or bean vermicelli)
½ bunch fresh coriander leaves for garnish
75g bean sprouts
300g Poachers Thai chicken thigh

Method

Heat oil in soup pot, sauté diced carrot, celery and onion until soft. Add laksa paste and continue to fry for 1 min. Next add 1 cup coconut cream, lime juice and fish sauce. Simmer soup to cook ‘out’ paste for 15 mins. Now add stock, rest of coconut cream, diced Thai chicken thigh, and gai lan. Cover and bring up to simmering point. Place noodles in 4 bowls. Pour laksa
over bowls containing noodles. Top with bean sprouts and coriander.

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