Chicken Laksa

Ingredients

• 100g dried vermicelli
• 2 tsp laksa paste
• 2 tbsp coconut milk powder
• 2 cups chicken stock
• 400g skinless chicken breasts, thinly sliced
• 1 tsp lime juice
• 1 tsp brown sugar
• 1 bunch broccolini, roughly chopped
• 200g snowpeas
• fresh coriander leaves, to serve

Method

Put the vermicelli into a bowl, cover with boiling water and allow to stand for 10 minutes or until the noodles are soft. Rinse and drain well.

Heat the laksa paste in a wok over medium heat for 3 minutes or until fragrant. Whisk together coconut milk powder and stock, and stir into the laksa paste. Add the chicken, cover, and simmer for 15 minutes. Season with the lime juice and brown sugar.

Remove the chicken and cool slightly before slicing. Add the broccolini and snowpeas to the wok and simmer until just tender.

Divide the noodles among the bowls and make a shallow mound in the centre. Arrange broccolini, snowpeas, and chicken around the outside. Ladle stock over noodles and serve garnished with the coriander.

Source

Healthy Food for Life