This is a recipe I found in a little Women's Weekly book called "after-work cookbook". Perfect - that means we can already tick "quick" and "easy" off the list. And as it turns out, pretty tasty and healthy too! Hubby would have liked it with a bit more bite, so if I was making it just for us, I would add more laksa paste - but the toddler doesn't like her meals quite so hot, so the toned-down version is perfect. Something I would definitely make again!
Ingredients:
2 tablespoons laksa paste
1 medium brown onion, chopped finely
1.25 litres (5 cups) chicken stock
1 cup coconut milk
70g rice vermicelli
1 1/2 cups finely chopped cooked chicken (I just poached a large chicken breast in a saucepan then shredded it)
2 tablespoons lime juice
100g bean sprouts
1/2 cup chopped fresh coriander
Method
Cook paste and onion in large saucepan, stirring, until onion softens. Add stock and milk, bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Add noodles, chicken and juice; simmer, uncovered, until noodles are tender. Serve topped with bean sprouts and coriander.
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