CHICKEN LAKSA

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 10 MINS COOK 15 MINS PER SERVE 2541kj

2 tbsp peanut oil ½ cup laksa paste 400ml can co­conut milk 1 litre salt-re­duced chicken stock 100g green beans, cut into 2cm pieces 500g broc­coli, cut into flo­rets 2 cups shred­ded skin­less cooked chicken (recipe left) 50g baby spinach leaves 225g fresh hokkien noo­dles ½ cup bean sprouts, rinsed ¼ cup co­rian­der leaves sliced red chilli, lime wedges, to serve

1 In a large saucepan, heat the oil on medium. Add paste. Saute 30 secs un­til fra­grant. Add milk and stock. Bring to boil. Re­duce heat. Sim­mer 5 mins.

2 Add beans and broc­coli. Sim­mer 3 mins un­til ten­der. Add chicken and spinach. Stir 2 mins un­til spinach wilts.

3 Mean­while, place noo­dles in a heat­proof bowl. Cover with boil­ing wa­ter. Stand 5 mins un­til ten­der. Stir with a fork to sep­a­rate strands. Drain. Di­vide among serv­ing bowls.

4 La­dle laksa over noo­dles. Top with sprouts, co­rian­der and chilli. Serve with lime wedges.

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