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Enjoy this flavorful, fragrant, coconut-curry dish with Tyson® Low Sodium Pulled Chicken, a spicy, complex blend of aromatic Asian herbs and seasonings and the rich depth of Laksa paste, poured over its defining characteristic, sliver-thin vermicelli noodles.
|1 lb.||Tyson® 100% All Natural*, Low Sodium Pulled Chicken|
|1½ Tbsp.||Neutral Cooking Oil|
|1 tsp.||Ginger, fresh grated|
|¾ cup||Laksa Paste|
|1 Tbsp.||Fish sauce|
|1 Tbsp.||Garlic, minced|
|½ cup||Unsweetened Coconut Cream|
|8 oz.||Rice Noodles, flat or vermicelli, cooked|
|As Needed||Thai Red Chiles|
|3 Tbsp.||Lime Juice|
|As garnish||Lime Wedges|
|As garnish||Cilantro Leaves|
|As garnish||Fried Shallots|
|As garnish||Sambal Oelek|
|As garnish||Scallions, thinly sliced|
Step 1: In a large sauce/soup pan, add your cooking oil, ginger and garlic and cook until translucent. Add coconut cream, fish sauce, laksa paste and stir until all ingredients are slowly mixed on medium heat.
Step 2: From a thawed/frozen state, add in your chicken and slowly mix in followed by the cilantro leaves, Thai red chiles and bring to a simmer.
Step 3: For serving in a large deep soup bowl, add the cooked rice noodles on the bottom, add the chicken over the top, add the broth to the side and add toppings (lime wedges, cilantro leaves, fried shallots, scallions) on the side and serve.
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