Philips HD2237 - Chicken Laksa with Fresh Herbs

Chicken laksa with fresh herbs
Why order takeaway when you can make it at home? This laksa has got all the
avours you love and plenty of slurpable noodles too. Your kitchen table beats a
food hall any day.
Serves 4
Preparation time 10 minutes
Pressure cooking time 20 minutes (excluding pressure building time)
Ingredients
500g chicken thigh llets, trimmed, cut into 2cm pieces
1 tbsp cornour
185g jar Malaysian laksa paste
400ml coconut milk
1L vegetable or chicken stock, salt-reduced
100g vermicelli noodles, soaked in boiling water, drained
1 medium carrot, julienned
300g bok choy, trimmed and chopped
1 small Lebanese cucumber, halved lengthways,
deseeded, sliced
¼ small red onion, nely sliced
1 cup fresh herb sprigs, such as coriander and mint
Sliced red chilli and lime wedges, to serve
Method
1. Press SAUTÉ/SEAR HIGH TEMP button and press START, do not close the lid. Add the laksa paste and cook until fragrant.
Toss chicken in cornour and add to the pot. Stir until coated with the paste.
2. Pour in the coconut milk and stock, stir until mixture is simmering.
3. Select the SOUP program in PRESSURE COOKING. Press START.
4. When cooking is complete. Stand for 2 minutes. Turn pressure regulator to VENT to allow the pressure to release.
Remove lid.
5. Divide the noodles between bowls. Top with carrot and bok choy. Ladle over the laksa, distributing the chicken between
the bowls. Top with cucumber, red onion, fresh herbs and chilli. Serve with lime wedges.
Cook’s note
Sauté
Do not close the
lid during sauté.
Pressure Cook
Set valve to “Seal”
position.
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