Green Vegetables

Chicken Laksa

PREP TIME
20MINS

COOK TIME
25MINS

SERVES
4

INGREDIENTS

  • 1 tbs vegetable oil
  • 400g (1 large or 3 small) chicken breast fillets, trimmed
  • 185g (⅔ ) laksa paste
  • 400ml can coconut milk
  • 3 cups (750ml) chicken stock
  • 150g rice vermicelli noodles
  • 1 head (320g) broccoli, trimmed, cut into florets
  • 1 large (165g) zucchini, diced
  • 150g green beans, trimmed, cut into 5cm lengths
  • 125g snow peas, topped, halved if large
  • 1 cup bean sprouts, trimmed
  • 4 shallots, thinly sliced
  • ¼-½ bunch coriander sprigs
  • ¼ bunch mint, leaves picked
  • 1 lime, quartered

METHOD

1 Heat oil in a large saucepan or stock pot over medium-high heat. Add chicken, cook 3-4 minutes each side until just cooked through, remove to a plate.

2 Add laksa paste, cook stirring 1-2 minutes until aromatic. Add coconut milk and stock. Bring to boil, boil gently for 3 minutes.

3 Meanwhile, prepare noodles following packet directions. Drain well.

4 Add broccoli, zucchini, beans and snow peas to the soup. Cook for 3 minutes or until vegetables are just tender. Thinly slice the chicken and add to the soup.

5 Arrange noodles in serving bowls. Ladle over laksa. Top with bean sprouts, shallots, coriander and mint. Squeeze over lime juice. Serve.

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