Chicken and Carrot Laksa

Name: Chicken and Carrot Laksa with Noodles
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 3 Pieces of Carrot; 2 Pieces of Shallots; 3 Pieces of Garlic cloves; 30 Grams of Ginger; 1 Tbsp of Olive oil; 2 Grams of Chilli flakes; 800 ML of Water; 1 Pieces of Chicken stock cube; 200 ML of Coconut milk; 10 ML of Fish sauce; 10 ML of Soy sauce; 60 Grams of Baby spinach; 2 Pieces of Lime; 1 Tsp of Salt; 100 Grams of Rice vermicelli; 1 Piece of Large red chilli; 15 Grams of Fresh coriander

with Noodles

Filling and comforting soup with wonderful Malaysian aromas.

Cals 803 · Prot 59 · Carbs 96 · Fat 22

Family Friendly

30 min

Filling and comforting soup with wonderful Malaysian aromas.

Cals 803 · Prot 59 · Carbs 96 · Fat 22

Family Friendly

Ingredients

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 4*5*9*15*

1 Piece

Coconut milk

200 ML

Fish sauce 6*10*

10 ML

Soy sauce 9*10*11*

10 ML

Baby spinach

60 Grams

Lime

2 Pieces

Salt

1 Tsp

To serve

Rice vermicelli 10*

100 Grams

Large red chilli

1 Piece

Fresh coriander

15 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *6 Fish, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3359 / 803
Fats (g)	22
of which saturated (g)	12.2
Carbohydrates (g)	96
of which sugars (g)	24
Fibers (g)	17
Proteins (g)	59.2
Salt (g)	6.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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.

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 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.

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