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Chicken Noodle Laksa
with Coconut-Curry Broth
'Laksa' is a creamy coconut-based noodle soup popular in Malaysian cuisine! Lemongrass- spiced chicken and hearty noodles are the perfect pairings for this delicious broth - we guarantee you'll be slurping this up in record time.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Haut de cuisse de poulet
200 g
Nouilles Miki
(Contient Gluten)
7 g
Coriandre
1 pièce(s)
Lime
4 pièce(s)
Bok choy, haché
1 boîte(s)
Lait de coco léger
(Contient Noix)
1 cs
Beurre d'arachide
(Contient Arachides)
2 cs
Pâte de cari jaune
3 cc
Laksa Spice Blend
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep: Wash and dry all produce. Cut the bok choy into quarters. Zest the lime(s), then cut into wedges. Finely chop the cilantro.
Make the laksa: Heat a medium pot over medium heat. Add a drizzle of oil, then the curry paste, lime zest and half the spice blend. Cook, stirring, for 1 min. Add the coconut milk and peanut butter. Pour in 3/4 cup water (double for 4 people.) Stir until smooth. Simmer for 10 min.
Cook the chicken: Meanwhile, season the chicken with salt, pepper and the remaining spice blend. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Pan-fry until chicken is cooked through, 4-6 min per side. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Add the noodles and bok choy to the soup and cook until the noodles are tender, 2-3 min.
Finish and serve: Divide the laksa between bowls. Thinly slice the chicken and add it to the soup. Sprinkle with cilantro. Squeeze in some lime juice to taste. Enjoy!