December 22, 2018
Fresh Tomatoes, Comfort Food, Main Dish,
Soups/Stews, Beans, Poultry, Chicken, Vegetables, Carrot, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Green Beans, Boneless Pieces, Kosher Meat more
Add toRecipe Book
Add toShopping List
"From our weekday newspaper The West Australian. Times are estimated."
Put noodles in a small heatproof bowl and cover with boiling water and then set aside for 10 minutes or until noodles soften and then drain well and divide between serving bowls.
Meanwhile, put laksa paste, stock powder, water and coconut milk in a medium saucepan over a medium heat and stir to combine bringing to a simmer and then add chicken, tomato, carrot and beans and cook for 6-7 minutes or until chicken is just cooked.
Stir in brown sugar. and then using a ladle, spoon laksa mixture over noodles and top with bean sprouts, coriander and mint leaves and serve with lime wedges.
For the best chicken wings with the perfect sauces you can try tonight!
It's that time of year again to take advantage of great weather and to smoke your...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Recipe Stories / Blog
I love Indian food. Most of all ~ Indian Butter Chicken. I will be honest...
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
There is something about this time of year that gets my head swimming. The...