Ingredients
- 1 tablespoon canola oil
- 3 chicken breast fillets, thinly sliced
- 1 carrot, thinly sliced
- 1/3 cup laksa paste
- 2 teaspoon Gourmet Garden Chilli, Cold Blended Paste ,
- 1 tablespoon Gourmet Garden Lemongrass, Cold Blended Paste
- 500 millilitres light coconut milk
- 3 teaspoon fish sauce
- 1 1/2 cups reduced salt chicken stock
- 200 grams thin egg noodles
- 75 grams thin rice stick noodles
- 2 teaspoon Gourmet Garden Coriander, Lightly Dried
- Bean sprouts and spring onions, to serve
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Preparation
- 1 Heat canola oil in a large saucepan or wok. Cook chicken for 4 to 5 minutes or until almost cooked through.
- 2 Add carrot, laksa paste, chilli and lemongrass. Cook until fragrant. Add coconut milk, fish sauce and chicken stock. Simmer for 6 to 8 minutes or until reduced slightly.
- 3 Meanwhile, cook thin egg noodles and thin rice stick noodles following packet directions until tender. Drain. Divide amongst serving bowls.
- 4 Add coriander to pan. Cook until heated through. Ladle broth over noodles. Serve topped with trimmed bean sprouts and sliced spring onions.
Spiced Kumura and Butternut Soup with Chorizo and Parsley Dust
![Spiced Kumura and Butternut Soup with Chorizo and Parsley Dust]()
