Simple Chicken Laksa

Serves 2 | 15-20 minutes | Dairy Free

Ingredients

• 185g store-bought laksa paste 

• 270ml coconut milk

• 1 litre chicken stock 

• 1 tsp fish sauce 

• 2 skinless chicken breasts, fat trimmed 

• 100g mushrooms of choice 

• 200g noodles of choice (I used udon)

• 1/4 cup coriander, roughly chopped (plus more for garnish)

• 2 spring onions, finely sliced (plus more for garnish) 

• Juice of 1 lime 

Method

Step 1: Add laksa paste to a large saucepan and cook for 1-2 minutes over medium to high heat. Add coconut milk, stock, and fish sauce, then bring to a boil.

Step 2: Add the chicken and poach for 8-10 minutes, or until cooked. Remove chicken from the pan and shred with two forks. Return shredded chicken to the pan, along with the mushrooms, noodles, spring onions and coriander. Cook for another 3-4 minutes, or until the noodles are soft.

Step 3: Divide the laksa between two bowls, garnish with lime juice, extra spring onion and coriander, then serve.

Notes: Feel free to add more veggies if you wish (i.e. bok choy - add with mushrooms)