Chicken and Carrot Laksa

with Noodles
Filling and comforting soup with wonderful Malaysian aromas.
Cals 757 · Prot 51 · Carbs 70 · Fat 31
Family-Friendly
Try Hello Chef Now
30 min
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Filling and comforting soup with wonderful Malaysian aromas.
Cals 757 · Prot 51 · Carbs 70 · Fat 31
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Soup
Chicken breast
400 Grams
Carrot
3 Pieces
Shallots
2 Pieces
Garlic cloves
3 Pieces
Ginger
30 Grams
Olive oil
1 Tbsp
Chilli flakes
2 Grams
Water
800 ML
Chicken stock cube
1 Piece
Coconut milk
200 ML
Fish sauce
10 ML
Soy sauce
10 ML
Baby spinach
60 Grams
Lime
2 Pieces
Salt
1 Tsp
To serve
Rice vermicelli
100 Grams
Large red chilli
1 Piece
Fresh coriander
15 Grams

Tips for fussy eaters

Make two batches and keep the other one mild.

Pro tip

If the boiled noodles have to wait for serving, submerge them in cool water to prevent from sticking.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep chicken and veggies

Cut chicken to small cubes and set aside. Peel carrot and cut to small cubes. Peel and mince shallots and garlic. Peel and grate ginger.
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2 Cook soup

Heat oil in a large pot. Stir-fry shallots, carrots, garlic, ginger and chilli flakes for 2–3 minutes. Add water, stock cube and the chicken. Bring to a boil, cover and reduce the heat to low. Let simmer lightly for 10 minutes.
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3 Boil noodles

Bring a separate pot of water to a boil and add rice vermicelli noodles. Cook for 3 minutes, then drain well and submerge in cool water to prevent from sticking.
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4 Finish soup

Add coconut milk to the soup and continue boiling for 5 minutes. Finally add fish sauce, soy sauce and baby spinach. Let bubble for 1 more minute, then take off stove. Add 0,75/1/1,5 Tbsp of lime juice and season with salt to taste. Divide the drained noodles to soup bowls. Ladle the hot soup on top. Serve with thinly sliced red chilli and fresh coriander.

Tips for fussy eaters

Make two batches and keep the other one mild.

Pro tip

If the boiled noodles have to wait for serving, submerge them in cool water to prevent from sticking.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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