Description
A healthy and delicious Chicken Laksa soup recipe that will be a hit with the family. Packed with veggies and noodles and the traditional spicy coconut flavours.
Ingredients
Scale
- 60g rice vermicelli noodles
- 1 teaspoon peanut oil
- 2 tablespoons laksa paste
- 2 1/2 cups chicken stock
- 1 tablespoon fish sauce
- 500g chicken breast, cut into thin strips
- 1 cup coconut milk
- 100g bok choy, chopped
- 1 green capsicum, sliced
- 100g mushrooms, sliced
- 2 kaffir lime leaves, finely shredded
- fish sauce, to serve (extra)
- 2 cups bean sprouts, trimmed, to serve
- Fried Shallots, to serve
- Chilli, sliced, to serve
Instructions
- Cook noodles following packet directions.
- Meanwhile, in a large saucepan, heat oil over medium-high heat.
- Add paste. Stir and heat through for 2 minutes.
- Add stock and fish sauce into saucepan. Mix and bring to the boil.
- Reduce heat and simmer for 5 minutes.
- Add chicken and coconut milk. Stir and continue to simmer for 5 minutes or until chicken has cooked through.
- Place bok choy, capsicum, mushrooms, lime leaves and drained noodles into saucepan. Stir and continue to cook for 2-3 minutes.
- Ladle soup into individual bowls. Add a splash of fish sauce to taste, and top with bean sprouts, a sprinkle of fried shallots and chilli. Serve.
- Cook Time: 20 minutes
- Category: Dinner
