Asian Chicken Noodle Soup (Laksa)

Fri, 22 May 2020

Ingredients

1 chicken fillet

2 spring onions

½ red pepper

1 tbsp fish sauce + 1 tbsp soy sauce

1 chicken stock cube

1 tin coconut milk (full fat)

1 bundle ‘ready to wok’ noodles ( soba/udon work great too)

1 tbsp red curry paste

½ tin sweet corn

½ red onion - for garnish 

1 clove garlic

Method

1. Chop the spring onions. Grate the garlic.
2. Open and drain the tin of sweet corn
3. Deseed and finely slice the red pepper.
4. Cut the chicken into very thin strips.
5. Heat 1 tbsp oil in a saucepan.
6. Fry the spring onion, garlic, sweet corn and chicken for 2
7. Stir in the curry paste.
8. Add in the coconut milk, pop the stock cube into the empty tin and top up with warm water.
9. Pour in to the saucepan. Add in the soy sauce and fish sauce. Then add in the noodles and allow to simmer for 5/10
10. Serve – garnish with some fresh coriander, chilli, scallions or red onion and spritz of lime juice.