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Chicken Laksa with Carrot Noodles (20-minute recipe)

5 mins
20 mins
4-6 serves Servings

Perfect for cold weather. Freeze any leftover lemongrass, ginger or kefir lime leaves.

Ingredients:

  • 1 brown onion
  • 1-2 red chillis
  • 1-2cm (1inch) piece ginger
  • 1 stick lemongrass
  • 1 tablespoon extra virgin olive oil
  • 400g chicken strips
  • 1.5L chicken or vegetable stock
  • 270ml (9oz) coconut milk
  • 2 Tbsp red curry paste
  • 2 kefir lime leaves
  • 250g mushrooms, sliced
  • 2 large carrots, spiralized
  • 2 bunches bok choy, end cut off, leaves seperated
  • Lime to serve, optional

Instructions:

  • 1.Blend onion, chillis, lemongrass and ginger in food processor until chopped.
  • 2.Heat oil in a large saucepan. Add blended mix and brown for 2 minutes. Add chicken and curry paste. Cook for 3 minutes.
  • 3.Add stock, water, kefir lime leaves and coconut milk. Bring to the boil and cook for 5 min.
  • 4.Add carrot noodles, bok choy and mushrooms. Cook for 5 mins. Serve with fresh limes.
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