No matter if you have always liked to prepare or you have selected it up like a spare time activity throughout quarantine, we would see a guess which you're on the lookout for new recipes to use . After all, getting creative in the kitchen can be an excellent and satisfying means to devote time.

We have assembled all the most adored , highest ranked Chicken meatball laksa inside our site. It's the finest of the Ideal!

We've rounded up the most useful recipes ever. They're our most loved, commented and rated 5star recipes out of our big group, all in one spot. These programs, mains, desserts and much even are guaranteed delicious!

Ingredients

100g marinated roast capsicum (see note), drained, finely chopped
3cm piece lemongrass, finely chopped
4cm piece ginger, peeled, grated
2 garlic cloves, crushed
2 teaspoons fish sauce
800g chicken breast mince
1 cup coriander leaves
2 tablespoons vegetable oil
2 cups Massel chicken style liquid stock
270ml can light coconut milk
2 tablespoons laksa paste
450g thin hokkien noodles

Method

Step 1 Combine capsicum, lemongrass, ginger, garlic, fish sauce, chicken, salt and pepper in a large bowl. Chop three-quarters of coriander. Add to mince mixture. Shape heaped tablespoonfuls of mixture into balls. Place on a plate and cover. Refrigerate for 30 minutes.
Step 2 Heat oil in a large frying pan over medium heat. Cook meatballs, in batches, for 4 minutes or until lightly browned. Transfer to a plate and cover to keep warm.
Step 3 Combine stock, coconut milk and laksa paste in a large saucepan over high heat. Bring to the boil, stirring occasionally. Separate noodles and add to broth. Simmer, uncovered, for 2 minutes or until noodles are heated through.
Step 4 Spoon broth and noodles into warmed bowls. Top with chicken meatballs and remaining coriander. Serve.

Chicken meatball laksa

How to make Chicken meatball laksa

Ingredients

Method