Chicken Laksa with Fresh Lime and Coriander

Boil a kettle of water for step 3. Peel and mince the garlic and ginger. Dice chicken thighs into bite size pieces. Trim ends and roughly chop pak choy. Slice mushrooms. Cut lime in half, juice one half and cut the remaining into wedges. Pick the coriander leaves, discarding stems.

Heat oil (see tip) in a large pot over medium heat. Add the garlic, minced lemongrass and ginger and gently cook, about 1 minute. Add the laksa curry paste and cook 1 minute more. Add soy and chicken stock (2 packets), diced chicken, 2 cups of water and sugar. Mix well to combine and bring to a boil. Reduce the heat and simmer 15 minutes.

In the meantime, place rice noodles in a large bowl and pour over boiling water. Soak until tender, about 10 minutes. Drain and wash under cold water for 30 seconds.

Increase heat back to medium and stir in coconut milk, mushrooms, pak choy, juice of ¹⁄₂ the lime and ¹⁄₂ the coriander. Cook for 5 minutes more.

To serve, place rice noodles into serving bowls and ladle over soup. Garnish each bowl with remaining coriander. Serve with remaining lime wedges on the side. Enjoy!

Boil a kettle of water for step 3. Peel and mince the garlic and ginger. Dice chicken thighs into bite size pieces. Trim ends and roughly chop pak choy. Slice mushrooms. Cut lime in half, juice one half and cut the remaining into wedges. Pick the coriander leaves, discarding stems.

Heat oil (see tip) in a large pot over medium heat. Add the garlic, minced lemongrass and ginger and gently cook, about 1 minute. Add the laksa curry paste and cook 1 minute more. Add soy and chicken stock (2 packets), diced chicken, 3 cups of water and sugar. Mix well to combine and bring to a boil. Reduce the heat and simmer 15 minutes.

In the meantime, place rice noodles in a large bowl and pour over boiling water. Soak until tender, about 10 minutes. Drain and wash under cold water for 30 seconds.

Increase heat back to medium and stir in coconut milk, mushrooms, pak choy, juice of ¹⁄₂ the lime and ¹⁄₂ the coriander. Cook for 5 minutes more.

To serve, place rice noodles into serving bowls and ladle over soup. Garnish each bowl with remaining coriander. Serve with remaining lime wedges on the side. Enjoy!

Boil a kettle of water for step 3. Peel and mince the garlic and ginger. Dice chicken thighs into bite size pieces. Trim ends and roughly chop pak choy. Slice mushrooms. Cut lime in half, juice one half and cut the remaining into wedges. Pick the coriander leaves, discarding stems.

Heat oil (see tip) in a large pot over medium heat. Add the garlic, minced lemongrass and ginger and gently cook, about 1 minute. Add the laksa curry paste and cook 1 minute more. Add soy and chicken stock, diced chicken, 1 cups of water and sugar. Mix well to combine and bring to a boil. Reduce heat and simmer for 15 minutes.

In the meantime, place rice noodles in a large bowl and pour over boiling water. Soak until tender, about 10 minutes. Drain and wash under cold water for 30 seconds.

Increase heat back to medium and stir in coconut milk, mushrooms, pak choy, juice of ¹⁄₂ the lime and ¹⁄₂ the coriander. Cook for 5 minutes more.

To serve, place rice noodles into serving bowls and ladle over soup. Garnish each bowl with remaining coriander. Serve with remaining lime wedges on the side. Enjoy!

Boil a kettle of water for step 3. Peel and mince the garlic and ginger. Dice chicken thighs into bite size pieces. Trim ends and roughly chop pak choy. Slice mushrooms. Cut lime in half, juice one half and cut the remaining into wedges. Pick the coriander leaves, discarding stems.

Heat oil (see tip) in a large pot over medium heat. Add the garlic, minced lemongrass and ginger and gently cook, about 1 minute. Add the laksa curry paste and cook 1 minute more. Add soy and chicken stock, diced chicken, 1 cups of water and sugar. Mix well to combine and bring to a boil. Reduce heat and simmer for 15 minutes.

In the meantime, place rice noodles in a large bowl and pour over boiling water. Soak until tender, about 10 minutes. Drain and wash under cold water for 30 seconds.

Increase heat back to medium and stir in coconut milk, mushrooms, pak choy, juice of ¹⁄₂ the lime and ¹⁄₂ the coriander. Cook for 5 minutes more.

To serve, place rice noodles into serving bowls and ladle over soup. Garnish each bowl with remaining coriander. Serve with remaining lime wedges on the side. Enjoy!

Boil a kettle of water for step 3. Peel and mince the garlic and ginger. Dice chicken thighs into bite size pieces. Trim ends and roughly chop pak choy. Slice mushrooms. Cut lime in half, juice one half and cut the remaining into wedges. Pick the coriander leaves, discarding stems.

Heat oil (see tip) in a large pot over medium heat. Add the garlic, minced lemongrass and ginger and gently cook, about 1 minute. Add the laksa curry paste and cook 1 minute more. Add soy and chicken stock, diced chicken, 1 cups of water and sugar. Mix well to combine and bring to a boil. Reduce heat and simmer for 15 minutes.

In the meantime, place rice noodles in a large bowl and pour over boiling water. Soak until tender, about 10 minutes. Drain and wash under cold water for 30 seconds.

Increase heat back to medium and stir in coconut milk, mushrooms, pak choy, juice of ¹⁄₂ the lime and ¹⁄₂ the coriander. Cook for 5 minutes more.

To serve, place rice noodles into serving bowls and ladle over soup. Garnish each bowl with remaining coriander. Serve with remaining lime wedges on the side. Enjoy!

Boil a kettle of water for step 3. Peel and mince the garlic and ginger. Dice chicken thighs into bite size pieces. Trim ends and roughly chop pak choy. Slice mushrooms. Cut lime in half, juice one half and cut the remaining into wedges. Pick the coriander leaves, discarding stems.

Heat oil (see tip) in a large pot over medium heat. Add the garlic, minced lemongrass and ginger and gently cook, about 1 minute. Add the laksa curry paste and cook 1 minute more. Add soy and chicken stock, diced chicken, 1 cups of water and sugar. Mix well to combine and bring to a boil. Reduce heat and simmer for 15 minutes.

In the meantime, place rice noodles in a large bowl and pour over boiling water. Soak until tender, about 10 minutes. Drain and wash under cold water for 30 seconds.

Increase heat back to medium and stir in coconut milk, mushrooms, pak choy, juice of ¹⁄₂ the lime and ¹⁄₂ the coriander. Cook for 5 minutes more.

To serve, place rice noodles into serving bowls and ladle over soup. Garnish each bowl with remaining coriander. Serve with remaining lime wedges on the side. Enjoy!