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Our Recipes

Tofu and Chicken Laksa

Tantalise your senses and create a weeknight flavour explosion

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes


  • 250gm vermicelli noodles
  • 1 Tblsp coconut oil
  • ¼ cup laksa paste
  • 3 cups (750ml) chicken stock
  • 400ml coconut milk
  • 500gm Lilydale Free Range Chicken breast stir fry strips
  • 1 small head broccoli, cut into florets
  • 200gm cherry tomatoes, halved
  • 1 tsp caster sugar
  • 1 Tblsp fish sauce
  • 150gm snow peas, halved diagonally
  • 150gm firm tofu, cut into 3cm cubes
  • Bean sprouts, sliced chilli, and Thai basil, to serve


  1. Place noodles in a large heatproof bowl and cover with boiling water. Soak for 5 minutes or until tender. Drain.
  2. Heat oil in a large wok over medium heat. Add laksa paste and stir fry for 1 minute or until fragrant. Add the chicken stock and coconut milk and bring to a boil. Add the chicken, broccoli, cherry tomatoes, sugar and fish sauce and reduce heat to low. Simmer for 4 to 5 minutes or until chicken is cooked through. Add the snow peas and tofu and cook for a further 5 minutes or until the beans are tender.
  3. To serve, divide the noodles between 4 bowls and spoon over the laksa. Top with bean sprouts, chilli and Thai basil or coriander.
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Our Recipes
Our Recipes