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.
340 g
Chicken Thighs
200 g
Miki Noodles
()
7 g
Cilantro
1 unit
Lime
4 unit
Bok Choy, chopped
1 can
Lite Coconut Milk
()
1 tbsp
Peanut Butter
()
2 tbsp
Yellow Curry Paste
3 tsp
Laksa Spice Blend
unit
Oil*
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!
