Chicken and Carrot Laksa

Name: Chicken and Carrot Laksa with Noodles
Cook time: 30 min
Ingredients: 400.00 Grams of Chicken breast; 3.00 Pieces of Carrot; 2.00 Pieces of Shallots; 3.00 Pieces of Garlic cloves; 30.00 Grams of Ginger; 1.00 Tbsp of Olive oil; 2.00 Grams of Chilli flakes; 800.00 ML of Water; 1.00 Pieces of Chicken stock cube; 200.00 ML of Coconut milk; 10.00 ML of Fish sauce; 10.00 ML of Soy sauce; 60.00 Grams of Baby spinach; 2.00 Pieces of Lime; 1.00 Tsp of Salt; 100.00 Grams of Rice vermicelli; 1.00 Pieces of Large red chilli; 15.00 Grams of Fresh coriander

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

Filling and comforting soup with wonderful Malaysian aromas.

Cals 757 · Prot 51 · Carbs 70 · Fat 31

Family-Friendly

Try Hello Chef Now

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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

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 0,75/1/1,5 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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