Chicken and vegetable laksa

Cooking Meat Chicken and vegetable laksa

This spicy and cream Asian soup is a great way to keep warm in winter.

Lables: High fibre Low carb Egg free Gluten free Wheat free
  1. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until noodles soften. Drain.
  2. Meanwhile, heat oil in a wok over medium-high heat. Add laksa paste. Cook, stirring, for 2 to 3 minutes or until fragrant. Add stock, coconut milk and fish sauce. Bring to the boil. Add chicken. Reduce heat to medium-low, simmer for 5 minutes. Add broccoli and beans. Simmer for 2 minutes. Add tomato. Simmer for 1 minute or until broccoli is bright green and tender.
  3. Divide noodles between bowls. Ladle laksa over noodles. Top with mint, beansprouts and shallots. Serve with lime.

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250g packet dried vermicelli noodles
1 tbsp vegetable oil
185g jar Malaysian laksa paste
2 cups salt-reduced chicken stock
2 x 270ml cans Ayam light coconut milk
2 tbsp fish sauce
500g chicken breast fillets, thinly sliced
300g broccoli, cut into small florets
150g green beans, trimmed, cut into thirds
125g cherry tomatoes, halved
1/2 cup fresh mint leaves
2 cups beansprouts, trimmed
1/2 cup fried shallots
Lime wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
16
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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