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Name: Fragrant Chicken and Coconut Laksa
Prep time: 35 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Cuisine: South East Asia
Ingredients: 2 125g Chicken breast fillets; 2 Fine egg noodle nests; 1 Lime; 1 Brown onion; 80g Baby leaf spinach; 50g Solid coconut cream; 40g Thai red curry paste; 4 Spring onions; 1 Tbsp Curry powder; 8ml Soy sauce; 16ml Sriracha hot chilli sauce; 2 Garlic cloves; 1 Dried kaffir lime leaf; 0.5 Tsp Ground turmeric

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INGREDIENTS

2 125g Chicken breast fillets
2 Fine egg noodle nests
1 Lime
1 Brown onion
80g Baby leaf spinach
50g Solid coconut cream
40g Thai red curry paste
4 Spring onions
1 Tbsp Curry powder
8ml Soy sauce
16ml Sriracha hot chilli sauce
2 Garlic cloves
1 Dried kaffir lime leaf
0.5 Tsp Ground turmeric

Servings

INSTRUCTIONS

1) Boil the kettle. Peel and finely slice the brown onion.

2) Heat a large, wide-based deep pan or pot (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat. Once hot add the sliced onion with a pinch of salt and cook for 4-5 min or until starting to caramelise. Once caramalised add the curry powder and ground turmeric and cook.

3) Meanwhile chop the coconut cream roughly. Dissolve the chopped coconut cream in 900ml boiled water. Add the soy sauce and 2 tsp sugar (optional) - this is your coconut stock. Peel and finely chop the garlic.

4) Add the chopped garlic, thai red curry paste and kaffir lime leaves to the pan and cook for 2-3 mins or until fragrant. Wash the baby leaf spinach.

5) Add the coconut stock and half of the sriracha and cook for 3-4 mins. Meanwhile trim and then chop 3 spring onions into thirds. Finely slice the remaining spring onions and set aside for garnish. Slice the chicken breasts into thin strips.

6) Add the fine egg noodles, spring onion thirds, washed spinach and chicken strips to the pan and give everything a good mix up. Bring to the boil over a high heat and cook for 4-5 mins or until the chicken is cooked through and the noodles are tender. Once done remove the pan from the heat.

7) Roll the lime with your hand on a hard surface to release more juice and cut in half. Squeeze the juice of half a lime into the laksa. Cut the remaining lime into 2 wedges.

8) Serve in bowls. Garnish with the spring onion and lime. Drizzle over the remaining sriracha.

NOTES

Nutritional info per serving: 625 cal; 22.7g fat 17.3g of which saturates; 58g carbs 11.7g of which sugars; 11.5g fibre; 43.8g protein; 2.35g salt

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Fragrant Chicken and Coconut Laksa

2 125g Chicken breast fillets
2 Fine egg noodle nests
1 Lime
1 Brown onion
 80g Baby leaf spinach
 50g Solid coconut cream
 40g Thai red curry paste
4 Spring onions
1 Tbsp Curry powder
 8ml Soy sauce
 16ml Sriracha hot chilli sauce
2 Garlic cloves
1 Dried kaffir lime leaf
0.5 Tsp Ground turmeric

1) Boil the kettle. Peel and finely slice the brown onion.
2) Heat a large, wide-based deep pan or pot (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat. Once hot add the sliced onion with a pinch of salt and cook for 4-5 min or until starting to caramelise. Once caramalised add the curry powder and ground turmeric and cook.
3) Meanwhile chop the coconut cream roughly. Dissolve the chopped coconut cream in 900ml boiled water. Add the soy sauce and 2 tsp sugar (optional) - this is your coconut stock. Peel and finely chop the garlic.
4) Add the chopped garlic, thai red curry paste and kaffir lime leaves to the pan and cook for 2-3 mins or until fragrant. Wash the baby leaf spinach. 
5) Add the coconut stock and half of the sriracha and cook for 3-4 mins. Meanwhile trim and then chop 3 spring onions into thirds. Finely slice the remaining spring onions and set aside for garnish. Slice the chicken breasts into thin strips. 
6) Add the fine egg noodles, spring onion thirds, washed spinach and chicken strips to the pan and give everything a good mix up. Bring to the boil over a high heat and cook for 4-5 mins or until the chicken is cooked through and the noodles are tender. Once done remove the pan from the heat. 
7) Roll the lime with your hand on a hard surface to release more juice and cut in half. Squeeze the juice of half a lime into the laksa. Cut the remaining lime into 2 wedges. 
8) Serve in bowls. Garnish with the spring onion and lime. Drizzle over the remaining sriracha.

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Nutrition

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Serving Size: 1 Serving (123g)
Recipe Makes: 2 Servings

Calories: 50
Calories from Fat: 3 (6%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 8.7mg		0 %
Potassium 227.8mg		6 %
Total Carbohydrate 12.5g		4 %
	Dietary Fiber 3g	12 %
	Sugars, other 9.5g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 50

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