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

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