Umami Chicken & Veg Laksa Noodle Soup

• Meanwhile, thinly slice carrot into half-moons. 
• Slice onion (see ingredients) into thin wedges. 
• Roughly chop Asian greens. 
• Finely chop garlic.
• Place your hand flat on top of chicken breast 
and slice through horizontally to make two  
thin steaks.
• In a medium bowl, combine chicken steaks, 
sweet soy seasoning and a drizzle of olive oil. 

• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat.
• Cook chicken steaks until cooked through,  
3-5 minutes each side (cook in batches if your 
pan is getting crowded).
• Transfer to a plate and cover to keep warm.

TIP: Chicken is cooked through when it’s no longer 
pink inside. 

• Wipe out frying pan, then return to medium-high 
heat with a drizzle of olive oil. Cook carrot and 
onion until tender, 4-5 minutes.
• Add laksa paste and garlic and cook until 
fragrant, 1 minute.

• Stir in coconut milk, fish sauce & rice vinegar 
mix, the water and soy sauce. Bring to the boil.
• Add Asian greens and stir until wilted,  
1-2 minutes.
• Season to taste with salt and pepper.