Chicken And Vegetable Laksa

This spicy and cream Asian soup is a great way to keep warm in winter.

The ingredient of Chicken And Vegetable Laksa

• 250g packet dried vermicelli noodles
• 1 tablespoon vegetable oil
• 185g jar malaysian laksa paste
• 2 cups massel chicken style liquid stock
• 2 x 270ml cans ayam light coconut milk
• 2 tablespoons fish sauce
• 500g chicken breast fillets thinly sliced
• 300g broccoli cut into small florets
• 150g green beans trimmed cut into thirds
• 125g cherry tomatoes halved
• 1 2 cup fresh mint leaves
• 2 cups beansprouts trimmed
• 1 2 cup fried shallots see note
• lime wedges to serve

The Instruction of chicken and vegetable laksa

• place noodles in a large heatproof bowl cover with boiling water stand for 5 minutes or until noodles soften drain
• meanwhile heat oil in a wok over medium high heat add laksa paste cook stirring for 2 to 3 minutes or until fragrant add stock coconut milk and fish sauce bring to the boil add chicken reduce heat to medium low simmer for 5 minutes add broccoli and beans simmer for 2 minutes add tomato simmer for 1 minute or until broccoli is bright green and tender
• divide noodles between bowls ladle laksa over noodles top with mint beansprouts and shallots serve with lime

Nutritions of Chicken And Vegetable Laksa

fatContent: 686 647 calories
saturatedFatContent: 22 9 grams fat
carbohydrateContent: 8 9 grams saturated fat
sugarContent: 71 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 44 grams protein
sodiumContent: 84 milligrams cholesterol