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Slow Cooker Recipes > Soup Recipes

Slow Cooker Recipe

Chicken Laksa

Chicken Laksa

Chicken Laksa is rated 2.4 / 5 based on 18 votes.

Print Recipe
Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:

Chicken soups are great, but this soup is something special. Try it among yourselves!

Ingredients

For the Chicken Balls:

  • 2 garlic cloves chopped finely
  • 2 tablespoons chopped coriander leaves
  • 19 oz (550g) ground chicken
  • 2 lemon grass stem, chopped finely (white part only)
  • small red onion chopped finely
  • 1 small red chilli chopped finely

For the Soup:

  • 8 oz (225g) dried rice vermicelli noodles
  • 8 fried tofu puffs cut into half (diagonally)
  • 3 tablespoons coriander leaves
  • 3 cups chicken stock
  • 2 cups coconut milk
  • 2 tablespoons shredded Vietnamese mint
  • 1 cup bean sprouts
  • cup laksa paste
  • lime wedges (to serve)

Steps:

  • For the chicken balls, place the chicken, onion, garlic, lemon grass and chopped coriander in a food processor.
  • Process until smooth.
  • Transfer into a bowl. Spoon a small amount of mixture into your hand.
  • Roll the mixture gently with your hands.
  • Place the chicken balls into the slow cooker.
  • Add the stock, laksa paste and coconut milk.
  • Cook for 2   hours on High.
  • In a heatproof bowl, put the vermicelli and cover with boiling water.
  • Soak for about 10 minutes then drain.
  • Divide the tofu puffs, bean sprouts and vermicelli into four serving bowls.
  • Pour each bowl with soup.
  • Divide the chicken balls into four then place into the bowls.
  • Garnish with coriander and mint.
  • Serve with lime wedges.
  • Recipe End

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