Name: Lemongrass chicken laksa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 large chicken breasts; 50 gram rice noodles; 1/4 cup laksa paste; 1 stalk, finely chopped lemongrass; 3 cup chicken stock; coconut flavoured evaporated; 375 millilitre milk; 1 1/2 cup sweet potato, peeled, chopped; 1 broccolini bunch, cut into lengths; 1 tablespoon fish sauce; 2 teaspoon brown sugar; chopped chilli, bean sprouts, mint, lime wedges, to serve

Ingredients

2 large chicken breasts

50 gram rice noodles

1/4 cup laksa paste

1 stalk, finely chopped lemongrass

3 cup chicken stock

coconut flavoured evaporated

375 millilitre milk

1 1/2 cup sweet potato, peeled, chopped

1 broccolini bunch, cut into lengths

1 tablespoon fish sauce

2 teaspoon brown sugar

chopped chilli, bean sprouts, mint, lime wedges, to serve

Method

1.Half-fill a large saucepan with water. Bring to a rapid simmer on medium. Add chicken, ensuring it is just submerged. Reduce heat to low and simmer very gently, 8-10 minutes. Remove chicken and set aside.

2.Cook noodles according to packet instructions.

3.Meanwhile, add laksa paste and lemongrass to a large saucepan. Cook on high, 2-3 minutes, stirring often. Add stock, milk and sweet potato, stirring. Bring to the boil. Reduce heat to medium. Simmer for 6-8 minutes.

4.Add broccolini. Cook a further 2-3 minutes, until vegetables are just tender. Remove from heat. Stir in fish sauce and sugar.

5.Divide noodles among bowls. Arrange thinly sliced chicken over noodles. Spoon vegetables and soup among bowls. Serve topped with chilli, sprouts and mint. Serve with lime wedges.

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Ingredients

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