Chicken Laksa

Time

Serves

Ingredients

• 400g Field & Flower diced chicken
• 1 packet Field & Flower chicken bone broth
• 1 tbsp olive oil
• 1 tsp fish sauce
• 2 nests of dried rice noodles
• 1 can lighter coconut milk
• 3 bird's eye chillies, chopped
• 2 sticks of lemongrass, chopped
• 2 cloves of garlic, chopped
• Thumb sized piece of root ginger, skin removed and chopped
• Juice of 1 lime
• 2 tbsp chopped coriander
• 1 tbsp chopped mint
• 1 tsp turmeric
• 4 tbsp olive oil
• Salt to taste
• Fresh coriander leaves
• Chopped red chilli

Instructions

1. Blitz all of the laksa paste ingredients together and check seasoning.
2. Heat 1 tbsp olive oil in a large saucepan. Fry the chicken until cooked through (approximately 10 minutes) then remove from the pan and set aside.
3. Add the laksa paste and fish sauce into the same saucepan and cook for 1 minute, stirring for the duration.
4. Pour in the coconut milk and chicken bone broth, mix well and bring to a simmer. Once simmering, add the noodles and cooked chicken. Simmer until the chicken is warmed through and the noodles are cooked (around 3-5 minutes).
5. Serve the laksa into warmed bowls with fresh coriander leaves and chopped red chilli on top.