Print
Chicken Laksa with Carrot Noodles (20-minute recipe)
- Total Time: 0 hours
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
Units
Scale
- 1 brown onion
- 1 red chillis
- 2 cm piece ginger
- 1 stick lemongrass
- 1 tbsp extra virgin olive oil
- 400 g chicken strips
- 1 1/2 l chicken or vegetable stock
- 270 g coconut milk
- 2 tbsp red curry paste
- 2 kefir lime leaves
- 250 g mushrooms, sliced
- 2 large carrots, spiralized
- 2 bunches bok choy, end cut off, leaves separated
- 1 Lime to serve, optional
Instructions
- Blend onion, chillis, lemongrass and ginger in food processor until chopped.
- Heat oil in a large saucepan. Add blended mix and brown for 2 minutes. Add chicken and curry paste. Cook for 3 minutes.
- Add stock, water, kefir lime leaves and coconut milk. Bring to the boil and cook for 5 min.
- Add carrot noodles, bok choy and mushrooms. Cook for 5 mins. Serve with fresh limes.
Notes
Perfect for cold weather. Freeze any leftover lemongrass, ginger or kefir lime leaves.
- Prep Time: 5 mins
- Cook Time: 15 ins
