CHICKEN LAKSA

INGREDIENTS

  • 2 (about 250g each) single chicken breast fillets, excess fat trimmed
  • 1L (4 cups) Massel chicken style liquid stock
  • 180g laksa paste
  • 1 x 400ml can coconut milk
  • 200g rice vermicelli noodles
  • 150g snow peas, trimmed, thinly sliced diagonally
  • 100g bean sprouts, ends trimmed
  • 100g baby spinach leaves, washed, dried
  • 1 tablespoon finely grated palm sugar
  • Lime wedges, to serve

METHOD

1. Place the chicken, in a single layer, in a shallow, heatproof, microwave-safe dish. Pour over 250ml (1 cup) of the chicken stock. Cover with a lid or plastic wrap and cook on Medium/500watts/50% for 10 minutes or until the chicken is just cooked through. Set aside for 5 minutes to rest.

2. While the chicken is resting, spoon the laksa paste into a large 3L (12-cup) capacity heatproof, microwave-safe bowl. Cook, uncovered, on High/800watts/100% for 1 minute. Stir in the coconut milk and the remaining chicken stock. Cover with a lid or a double layer of plastic wrap and cook on High/800watts/100% for 6 minutes or until the soup just comes to the boil.

3. Place the vermicelli noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soak. Drain well.

4. Meanwhile, shred the poached chicken and add it to the soup with the snow peas. Cover and cook on High/800watts/100% for 2 minutes.

5. Add the bean sprouts and baby spinach leaves and cook, uncovered, on High/800watts/100% for 1 minute.

6. Divide the noodles evenly among serving bowls. Ladle the hot soup over the noodles and sprinkle with palm sugar. Serve with lime wedges. 

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