Chicken and vegetable laksa

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

Recipe «Chicken and vegetable laksa» presented in category Recipes / Meat, to prepare this dish you will need no more 16 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.