CHICKEN LAKSA WITH BOK CHOY, BEAN SHOOTS & CORIANDER

Easy, fresh and full of flavour!!! A great weeknight meal option. Feel free to use as little or as many toppings as you like 🍜

Serves 4

Ingredients:

• 3 tablespoons laksa paste

• 400ml canned coconut cream

• 1 litre chicken stock

• 8-10 chicken tenderloins

• 2 bunches baby bok choy

• 2 tablespoons fish sauce

• 1/2 lime, juice squeezed

• 200g flat rice noodles

Topping suggestions (use as little or as much as you like):

• Spring onion

• Coriander

• Bean shoots

• Red chilli

• Fried shallots

• Fresh lime juice

Method:

1. Place a large pot or saucepan onto medium/high heat. Add the laksa paste and stir-fry for about 1-2 minutes until fragrant. Pour in the canned coconut cream and stir, cooking for 3-4 minutes. Add the chicken stock, and bring the mixture to a boil.

2. Add the chicken tenderloins to the broth. Turn down the heat to a simmer and cook them in the simmering broth, around 10-12 minutes.

3. Meanwhile, prepare the rice noodles according to the package instructions. Drain and set aside.

4. Once the chicken is cooked, remove it and shred or slice the chicken into bite-sized pieces. Add it back into the laksa broth. Add the bok choy. Cook for about 2-3 minutes. Stir in the fish sauce and lime juice.

5. Divide the cooked rice noodles among serving bowls. Ladle the hot broth with bok choy over the noodles. Top with your choice of spring onion, coriander, bean shoots, red chili, and fried shallots. Squeeze fresh lime juice over the top.