Ingredients
- 200 grams dried rice noodles (stick noodles)
- 2 teaspoons oil (vegetable or peanut oil)
- 1/2 cup laksa paste
- 2 cloves garlic, minced
- 800 ml light coconut milk (2 x 400ml each)
- 3 cups water, boiling
- 2 large (20 grams) low-sodium chicken bouillon cubes (2 x 10 grams each cube)
- 300 grams boneless skinless chicken breasts (sliced thinly)
- 1 bunch bok choy (leaves separated and roughly chopped)
- 200 grams snow peas (trimmed and sliced lengthways)
- 1 tablespoon fish sauce
- 124 grams bean sprouts (1 cup, trimmed)
- 4 green onions, sliced diagonally
- 1/4 cup mint leaves
- 1/4 cup Thai basil leaves
- 1 red chilli (fresh long, thinly sliced - optional)
How to Make
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Step 1: Place noodles in a large heatproof boil and cover with boiling water, stand for 5 minutes and then stir with a fork to separate strands and then drain.
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Step 2: Meanwhile, heat a wok over high heat and add oil, swirling to coat surface and then stir-fry laksa paste and garlic for 30 seconds or until fragrant and then add coconut milk, the water and crumbled stock cubes and bring to a simmer and then add chicken, buk choy and snow peas to soup and simmer, stirring occasionally for 3 minutes or until chicken is cooked.
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Step 3: Remove from heat and stir through fish sauce.
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Step 4: Place noodles in serving bowls and ladle soup over and top with bean sprouts, green onion, mint and basil and serve with chilli (if using
We hope you enjoy this recipe!
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