Tasty Soups – Chicken Laksa
Chicken Laksa
Serves 4
Prep time : 12 minutes
Cooking time : 20 minutes
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Ingredients
250 grams vermicelli rice noodles.
1 1/2 tablespoons peanut oil.
3 chicken breast fillets, sliced thinly.
1/2 cup laksa paste.
4 cups chicken stock.
3 teaspoons palm sugar, grated or brown sugar.
1 tablespoon fish sauce.
2 cups coconut milk.
1 bunch bok choy, sliced thinly.
1 cup beansprouts.
1 Lebanese cucumber, peeled, cut into thin strips.
1/2 cup mint leaves.
1 lime, cut into wedges.
Method
Prepare noodles according to packet directions. Drain and set to one side.
Place a wok over high heat and add 3 teaspoons of oil.
Tilt the wok until the surface is covered in oil.
Add half the chicken and stir fry for 1 minute until sealed.
Remove to a bowl.
Repeat the process with the chicken that is left.
Add laksa paste to the wok and cook for 1 minute.
Add stock, sugar and fish sauce. Bring to the boil.
Reduce the heat to medium-low, and add the coconut milk.
Cook for 3 to 4 minutes, stirring until heated through.
Add the bok choy and cook for a further 2 minutes, until the bok choy has wilted.
Serving
Arrange noodles in bowls and ladle the soup over.
Top with bean sprouts, cucumber and mint.
Serve with lime wedges.
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