zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chicken and Noodle Laksa

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chicken and Noodle Laksa

    The flavour of Australia is captured in the Merchant Gourmet's range of sauces. Based on Indonesian coconut and noodle soup or laksa, this recipe uses Lemon Myrtle Coconut Curry Sauce.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    • 4 tbsp Merchant Gourmet Lemon Myrtle Coconut Curry Sauce
    • 1 tsp ground turmeric
    • 3 x 300g tubs Joubère Fresh Chicken Stock
    • 200ml carton Bart Spices Coconut Cream
    • 250g butternut squash, peeled and diced
    • 340g Waitrose British Chicken Mini Fillets, chopped
    • Salt and freshly ground black pepper
    • Half a pack Blue Dragon Thick Rice Noodles
    • 4 tbsp fresh coriander, chopped

    Method

    1. Place the sauce into a wok with the turmeric, chicken stock, coconut cream and squash. Bring to the boil and simmer gently for 10 minutes. Add the chicken and cook for a further 10 minutes until the chicken and squash are tender. Season.
    2. Prepare the noodles according to the pack instructions, drain and divide between four soup bowls.
    3. Spoon in the soup and serve scattered with the coriander.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars