Chicken Laksa

Laksa is a popular spicy noodle soup in the Peranakan cuisine, which is a com- bination of Chinese and Malay cuisine. This spicy noodle broth is perfect and makes a healthy and warming dish as the weather starts to cool.

Ingredients Fish Sauce Chicken Breast Ginger Chicken Stock Garlic Coconut Milk Fresh Red Chilli Thai Red Curry Paste Beansprouts Rice Vermicelli Lime Brown Sugar Snow Peas Lemongrass

Pantry Items Olive Oil. Salt and Pepper.

Recipe #250 Livefreshr Cookline

Bring two pans of water to the 0.5 boil, add stock to one and mix until dissolved.

Zest and juice the lime, 1.5 reserving the correct amount of lime juice.

2 Finely chop the lemongrass, garlic and ginger.

3.5 Cut the chicken breast into

5 Julienne the snow peas and finely slice the fresh red chillies.

In a wok, stirfry the curry paste, 6.5 garlic, ginger and lemongrass over medium heat for 1 minute.

7.5 Stir in the coconut milk and stock, and bring to a simmer.

8.5 Add the chicken and simmer for 5-10 minutes, or the chicken is cooked.

Remove the boiling water from the 10 heat, add the rice vermicelli, cover and set aside.

Add the snow peas to the chicken 11 and continue to simmer. Estimated Number of Minutes

When the vermicelli noodles are 13 cooked, drain and add to the laksa.

Stir in the sugar, fish sauce, zest 14 and lime juice.

Season with salt and pepper to taste 15 and ladle into serving bowls.

Garnish with beansprouts and fresh 17 red chilli as desired.