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
- Chop the spring onions. Grate the garlic.
- Open and drain the tin of sweet corn
- Deseed and finely slice the red pepper.
- Cut the chicken into very thin strips.
- Heat 1 tbsp oil in a saucepan.
- Fry the spring onion, garlic, sweet corn and chicken for 2
- Stir in the curry paste.
- Add in the coconut milk, pop the stock cube into the empty tin and top up with warm water.
- 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
- Serve – garnish with some fresh coriander, chilli, scallions or red onion and spritz of lime juice.