Chicken and vegetable laksa

Chicken-and-vegetable-laksa

Prepare Time: 0:20 | Cook Time: 0:16 | Difficulty: EASY

This spicy and cream Asian soup is a great way to keep warm in winter.

Ingredients

Nutrition

Energy

2873kJ

Fat saturated

8.90g

Fat Total

22.90g

Carbohydrate sugars

g

Carbohydrate Total

71.50g

Dietary Fibre

12.20g

Protein

44.00g

Cholesterol

84.00mg

Sodium

2172.00mg

All nutrition values are per serve.

Method

  1. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until noodles soften. Drain.

  2. Meanwhile, heat oil in a wok over medium-high heat. Add laksa paste. Cook, stirring, for 2 to 3 minutes or until fragrant. Add stock, coconut milk and fish sauce. Bring to the boil. Add chicken. Reduce heat to medium-low, simmer for 5 minutes. Add broccoli and beans. Simmer for 2 minutes. Add tomato. Simmer for 1 minute or until broccoli is bright green and tender.

  3. Divide noodles between bowls. Ladle laksa over noodles. Top with mint, beansprouts and shallots. Serve with lime.


Super Food Ideas – September 2012 , Page 52

Recipe by Claire Brookman
Photography by Craig Wall & Andrew Young

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