Chicken and Carrot Laksa
with Noodles
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.
Filling and comforting soup with wonderful Malaysian aromas.
Cooking Time: 30 min
Cals 742 · Prot 53 · Carbs 68 · Fat 30
Ingredients
Soup
To serve
Filling and comforting soup with wonderful Malaysian aromas.
Cooking Time: 30 min
Cals 742 · Prot 53 · Carbs 68 · Fat 30
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.
Ingredients
Soup
To serve
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