Chicken and Carrot Laksa

with Noodles

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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.

Filling and comforting soup with wonderful Malaysian aromas.

Cooking Time: 30 min

Cals 742 · Prot 53 · Carbs 68 · Fat 30

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 15 ML
Soy sauce 15 ML
Baby spinach 60 Grams
Lime 2 Pieces
Salt 1 Tsp

To serve

Rice vermicelli 100 Grams
Red chilli large 1 Piece
Fresh coriander 15 Grams

Filling and comforting soup with wonderful Malaysian aromas.

Cooking Time: 30 min

Cals 742 · Prot 53 · Carbs 68 · Fat 30

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

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 15 ML
Soy sauce 15 ML
Baby spinach 60 Grams
Lime 2 Pieces
Salt 1 Tsp

To serve

Rice vermicelli 100 Grams
Red chilli large 1 Piece
Fresh coriander 15 Grams
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