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Chicken laksa
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutrient-packed veggies swim in a comforting bowl of chicken laksa for a cozy winter meal.
Ingredients:
2 (about 250g each) single chicken breast fillets, excess fat trimmed
1L (4 cups) chicken style liquid stock
180g laksa paste
1 x 400ml cancoconut milk
200g rice vermicelli noodles
150g snow peas, trimmed, thinly sliced diagonally
100g bean sprouts, ends trimmed
100g baby spinach leaves, washed, dried
20.00 ml finely gratedpalm sugar
Lime wedges, to serve
Instructions:
Arrange the chicken pieces in one layer in a shallow, microwave-safe dish. Drizzle 250ml (1 cup) of chicken stock over the chicken. Cover the dish with a lid or plastic wrap and microwave on Medium/500watts/50% for 10 minutes, or until the chicken is perfectly cooked. Let it rest for 5 minutes before serving.
After letting the chicken rest, add the laksa paste to a large microwave-safe bowl. Microwave on High for 1 minute. Mix in the coconut milk and the rest of the chicken stock. Cover and microwave on High for 6 minutes until the soup starts to boil.
Place the vermicelli noodles in a spacious heatproof bowl and cover them with boiling water. Let them soak for 5 minutes and then drain thoroughly.
Shred the poached chicken and toss it into the soup along with the snow peas. Cover and microwave on High for 2 minutes.
Toss in the bean sprouts and baby spinach leaves, then cook on High/800watts/100% for 1 minute without covering.
Evenly distribute the noodles into serving bowls. Pour the steaming soup over the noodles and sprinkle with palm sugar. Serve with lime wedges.