Chicken Laksa With Bok Choy, Bean Shoots & Coriander
Easy, fresh and full of flavour! A great weeknight meal option. Feel free to use as few or as many toppings as you like. 🍜
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Ingredients
- 3 tablespoons laksa paste
- 400 ml canned coconut cream
- 1 litre chicken stock
- 8–10 chicken tenderloins
- 200 g rice noodles
- 2 bunches bok choy leaves separated
- 2 tablespoons fish sauce
- 1/2 cup lime juice
- spring onion sliced
- coriander leaves
- bean shoots
- red chilli sliced
- fried shallots
- lime juice
Instructions
- Place a large pot or saucepan over medium–high heat. Add the laksa paste and stir-fry for 1–2 minutes until fragrant. Pour in the coconut cream and cook, stirring, for 3–4 minutes. Add the chicken stock and bring to the boil.3 tablespoons laksa paste, 400 ml canned coconut cream, 1 litre chicken stock
- Add the chicken tenderloins to the pot. Reduce the heat to a simmer and cook for about 10–12 minutes.8–10 chicken tenderloins
- Meanwhile, prepare the rice noodles according to the packet instructions. Drain and set aside.200 g rice noodles
- Once the chicken is cooked, remove it and shred or slice into bite-sized pieces. Return the chicken to the laksa broth. Add the bok choy and cook for another 2–3 minutes. Stir in the fish sauce and lime juice.8–10 chicken tenderloins, 2 bunches bok choy, 2 tablespoons fish sauce, 1/2 cup lime juice
- Divide the rice noodles among serving bowls and top with the chicken laksa. Finish with your choice of the suggested toppings.200 g rice noodles
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