Chicken Laksa with Fresh Lime & Coriander
- Prep time: 35 minutes
- Calories: 580
- 1 Garlic Clove
- 1 Ginger
- 3 Chicken Thighs (skinless)
- 1 Tablespoons of Minced Lemongrass
- 3 Tablespoons of Laksa Curry Paste
- 3 Tablespoons of Soy & Chicken Stock YPI
- 1 Small Bunch of Coriander
- 1 3 Gram Pack of Sugar
- 50 Grams of Rice Noodles (Pad Thai)
- 1 160 Gram Pack of Coconut Milk
- 100 Grams of Mushrooms
- 1 Lime
- 1 75 Gram Pack of Baby Spinach
Prepare Ingredients:Bring kettle to a boil. Wash the fresh produce. Peel and small dice the garlic. Peel ginger and cut into matchsticks. Pat dry the chicken with paper towel. Cut chicken into ½ cm thin strips.
Start Laksa:Heat oil in a large pot over medium heat. Add the garlic, lemon grass and ginger and gently cook, about 1 minute. Add the laksa paste and cook 1 minute more. Add soy & chicken stock, 2 cups water and sugar. Mix well to combine and bring to a boil. Reduce heat and simmer 20 minutes.
Cook Rice Noodles: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.
Finish Laksa:In the meantime, thinly slice the mushrooms. Cut and juice half the lime, slice the remaining half for serving. Pick the coriander leaves, discarding stems. Increase heat to medium and stir in coconut milk, chicken, mushrooms, spinach, juice of half the lime, and half the coriander. Cook for 5 minutes more, or until chicken is cooked through.
You Plate It: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!