Chicken Laksa with Fresh Lime & Coriander

Boil a kettle of water for step 3. Peel and small dice the garlic. Peel ginger and cut into matchsticks. Dice chicken into bite size pieces. Trim ends and roughly chop kai lan.

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

Tip! Use a neutral oil such as vegetable, nut or rice bran

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.

While noodles are cooking, thinly slice the mushrooms. Cut and juice ¹⁄₂ the lime. Pick the coriander leaves, discarding stems. Increase heat to medium and stir in coconut milk, mushrooms, kai lan, juice of ¹⁄₂ the lime and ¹⁄₂ the coriander. Cook for 5 minutes more.

Tip! Slice the remaining lime half into wedges for garnish.

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 small dice the garlic. Peel ginger and cut into matchsticks. Dice chicken into bite size pieces. Trim ends and roughly chop kai lan.

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

Tip! Use a neutral oil such as vegetable, nut or rice bran

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.

While noodles are cooking, thinly slice the mushrooms. Cut and juice ¹⁄₂ the lime. Pick the coriander leaves, discarding stems. Increase heat to medium and stir in coconut milk, mushrooms, kai lan, juice of ¹⁄₂ the lime and ¹⁄₂ the coriander. Cook for 5 minutes more.

Tip! Slice the remaining lime half into wedges for garnish.

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!