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Chicken Laksa with Dumplings & Money Bags

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(Serves 4)

1 chicken breast, sliced
½ brown onion, sliced
1 can (400ml) of coconut cream
1 stick of celery, finely chopped
1 tsp minced garlic
50g green curry paste
Splash of fish sauce
100g bean sprouts
230g water chestnuts
200g baby corn spears
½ bunch coriander
½ bunch chopped coriander roots
200ml water (to rinse the coconut cream can)
1 litre chicken stock


Heat your wok, add a splash of oil and toss in the chicken and seal, add the curry paste and stir fry for 30 seconds.
Add the celery, garlic, onions, water chestnuts, baby corn, coriander root and fry for 1 minute.
Pour in the chicken stock, fish sauce and coconut cream (rinse can with 200 ml water.)
Place on a lid bring to a boil then simmer for 15-20 minutes.
Add the dumplings and simmer for a further 5 minutes.
Serve with a handful of bean sprouts and garnish of coriander leaves in each bowl.


500g chicken mince
1 finely chopped shallot
1 clove garlic chopped
½ red chili chopped
¼ bunch coriander chopped (leaf and stalk)
80 ml hoi sin sauce
1 pack of wonton skins

Mix all ingredients together in a bowl and massage together until combined.
Fill half the mixture into wonton shapes and cook in the soup.
Fill the second half of mix into moneybags and deep fry at 180°C for 3 minutes until crispy.

Chicken Laksa with Dumplings & Money Bags