Southeast Asian Chicken & Veggie Laksa Soup
with Noodles & Coriander
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
200 g
Pulled Chicken
1 sachet
Coriander
1 packet
Coconut Milk
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1
Carrot
1 sachet
Southeast Asian Spice Blend
1
Asian Greens
1
Lemon
Nutrition Values
Cooking Steps
• Boil the kettle. • Roughly chop Asian greens. Thinly slice carrot into sticks. Thinly slice onion. Slice lemon into wedges. Drain pulled chicken.
• Half-fill a medium saucepan with boiling water. Cook flat noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
• While the noodles are cooking, heat a drizzle of olive oil in a large saucepan over high heat. Cook carrot and onion, tossing, until just softened, 3-4 minutes. • Add Southeast Asian spice blend (see ingredients). Stir until fragrant, 1 minute.
• Add pulled chicken, coconut milk and the water. Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 5 minutes. • Add Asian greens, the soy sauce and brown sugar to the pan and simmer, until wilted, 1-2 minutes.
• Add cooked noodles and combine until warmed through, 1-2 minutes. Remove from heat, then add a generous squeeze of lemon juice to taste.
TIP: Add a splash of water to loosen the laksa, if desired.
• Divide Southeast Asian chicken and veggie laksa soup between bowls. • Tear over coriander. Serve with any remaining lemon wedges. Enjoy!
