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    Laksa Chicken Noodles

    Uploaded by

    Oliver Payne

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Laksa Chicken Noodles

    Uploaded by

    Oliver Payne
    1 views2 pages

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    1 views2 pages

    Laksa Chicken Noodles

    Uploaded by

    Oliver Payne

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    30/06/2020 Laksa chicken soup with rice noodles | Tesco Real Food

    Laksa chicken soup with rice noodles


    recipe

    Serves 4
    Cooking time 20-25 minutes
    455 calories / serving

    Ingredients
    150g dried rice noodles, soaked in boiling water for 10 minutes
    25ml sesame oil
    400ml light coconut milk
    400ml light chicken stock
    2 red chillies, de-seeded and roughly chopped
    4 cloves garlic
    2 inch piece of fresh ginger, peeled
    3 shallots, roughly chopped
    1 tsp turmeric
    25ml sun ower oil
    a few coriander stalks
    2 large skinless chicken breasts, diced
    75g beansprouts, blanched
    2tbsp sh sauce
    2 tbsp light soy sauce
    1 tsp caster sugar
    juice of 1/2 lime

    https://realfood.tesco.com/recipes/laksa-chicken-soup-with-rice-noodles.html 1/2
    30/06/2020 Laksa chicken soup with rice noodles | Tesco Real Food

    Each serving contains

    Energy Fat Saturates Sugars Salt

    1905kj
    455kcal 21g 8g 4g 2g

    23% 30% 40% 4% 33%

    of the reference intake


    Carbohydrate 36.7g Protein 28.6g Fibre 1.4g

    Method
    1. Blitz together the sun ower oil, chilli, garlic, ginger, shallots, turmeric
    and coriander stalks in a food processor until you have a paste. Scrape
    into a large saucepan set over a moderate heat and stir-fry for 1-2
    minutes until fragrant.

    2. Add the coconut milk, chicken stock and lime juice and stir well to
    combine. Bring to the boil, then reduce to a gentle simmer.

    3. Add the chicken to the saucepan along with the sh sauce, sugar and
    soy sauce and simmer for 5-6 minutes until cooked through with no
    pink showing. Blanch the beansprouts for at least 15 seconds in boiling
    water and allow to cool. Then add them to the broth.

    4. Drain the noodles and toss in the sesame oil. Divide the noodles
    evenly between 4 metal soup bowls. Spoon the broth on top and
    garnish with coriander leaves before serving.

    Freezing and defrosting guidelines

    Make the soup, then leave to cool at room temperature. Freeze (without
    garnishes or toppings) in a rigid container, leaving a bit of space for
    expansion, for up to 1-3 months. Reheat either from frozen or defrost in
    the fridge overnight. Once piping hot, add toppings or garnishes and serve.

    See more Soup recipes

    For top tips on protecting you and your family when preparing raw meat
    and poultry, visit Food Safety in the Home.

    https://realfood.tesco.com/recipes/laksa-chicken-soup-with-rice-noodles.html 2/2

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