Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 15.52 dollar
Difficulty level: 2 out of 4
18 Ingredients
Number of servings
4
- 2teaspoons peanut oil
- 500grams Woolworths RSPCA approved chicken breast fillets, chopped into 2cm pieces
- 1 brown onion, halved, sliced
- 2 cloves garlic, crushed
- 1 stick lemongrass, bruised, sliced
- 3centimeters piece fresh ginger, peeled, sliced
- 230grams laksa paste
- 1 cup salt-reduced chicken stock, heated
- 4 kaffir lime leaves, thinly sliced
- 200grams dried vermicelli noodles
- 400milliliter light coconut cream
- 100grams green beans, halved
- 1/2 punnet Thai basil, leaves picked
- 1/3 bunch coriander, sprigs picked
- 1 cup bean sprouts
- 1 long green chilli, sliced
- 2tablespoons fried shallots
- 1/3 cup chilli sauce
Description
Treat your family to a rich, complex-flavoured Asian noodle soup. Made from a coconut cream and curry paste base, this chicken version will take tastebuds on a culinary adventure.
Method
Step 1 of 6
Heat oil in a large heavy-based saucepan over medium-high heat. Add chicken and cook for 5 minutes or until browned. Transfer to a plate.
Step 2 of 6
Add onion, garlic, lemongrass and ginger. Cook, stirring, for 3 minutes or until onion softens slightly. Add laksa paste and cook, stirring, for 1 minute or until fragrant.
Step 3 of 6
Stir in stock, 1L water and lime leaves. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until colour is a deep yellow.
Step 4 of 6
Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water and stand for 2-3 minutes or until softened. Drain, then divide equally among serving bowls.
Step 5 of 6
Add coconut cream, beans and half of the chicken to stock. Bring to the boil and cook for 2 minutes or until beans are tender. Remove from heat. Season.
Step 6 of 6
Ladle hot laksa over noodles in bowls. Top with remaining chicken, basil, coriander, sprouts, chilli and fried shallots. Serve topped with chilli sauce.
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