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    Chicken and Noodle Laksa

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    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


    • 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


    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.

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