| Servings | serve |
Ingredients
- 45 grams Rice Vermicelli Noodles rice
- Olive Oil
- ½ Onion thinly sliced
- ½ tablespoon Red Curry Paste
- 80 grams Chicken Breast Fillet no skin, sliced
- 125 ml Chicken Stock liquid
- 45 ml Coconut Milk reduced-fat
- 1 teaspoon Ginger grated fresh
- 125 ml Water
- 1 Carrot sliced
- 80 grams Bok Choy
- 40 grams Snow Peas halved
- Coriander chopped to garnish
- Red Chilli chopped to garnish
Ingredients
| |
Instructions
- Cook the vermicelli noodles as per packet instructions. Drain well and set aside.
- Drizzle olive oil into a saucepan and heat over a medium heat. Add onion and stir fry until golden. Add the curry paste and continue to stir fry for a further 1-2 minutes. Add the chicken and stir fry for 2-3 minutes or until the chicken begins to brown.
- Add the chicken stock, coconut milk, grated ginger and water to the saucepan and stir well. Bring to the boil on a high heat and then add the carrot. Reduce the heat to low and simmer for about 5 minutes or until the chicken is cooked through. Add the bok choy and snow peas and cook for a further minute. Remove from heat.
- Add the noodles to the saucepan and mix well to combine. Place the laksa in a bowl. Garnish with red chilli peppers and coriander. Serve and enjoy.
Share this Recipe