Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 4 people
Estimated cost per serve is 4.53 dollar
Difficulty level: 5 out of 4
7 Ingredients
Number of servings
4
- 143grams laksa paste
- 400mL coconut milk
- 400grams pad Thai noodles
- 200grams green beans, trimmed, halved lengthways
- 1/2 Macro free range unseasoned roast chicken
- 1 long red chilli
- 1/3 bunch coriander, leaves picked, stems finely chopped
Description
With aromatic spices, rich coconut milk, shredded chicken and tender pad Thai noodles, this quick laksa is a must-try for busy foodies.
Instruction tip
Cooking tip:For less spice, remove seeds from chilli before slicing.
Method
Step 1 of 4
Heat a large saucepan over medium heat. Add paste and cook, stirring, for 1 minute or until fragrant. Add coconut milk and 4 cups water. Bring to the boil. Reduce heat and simmer for 3 minutes or until fragrant and colour deepens slightly.
Step 2 of 4
Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender, adding beans in last 2 minutes of standing. Drain. Place in serving bowls.
Step 3 of 4
Remove skin from chicken and discard. Remove meat from bones and discard bones. Thickly shred chicken.
Step 4 of 4
Cut chilli into thin slices. Ladle soup over noodle mixture in bowls. Top with chicken, chilli and coriander. Serve.
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