Pregnancy

Lunch

Recipe

Chicken and Vegetable Laksa Style Soup

30 mins

Ingredients

oil spray for cooking

1 medium (150g) red onion, thinly sliced

2 tsp finely chopped lemongrass

1 tsp finely chopped fresh red chilli (optional)

1 tsp minced ginger

½ tsp ground turmeric

4 cups (1L) chicken stock

125g rice vermicelli noodles

500g chicken breast fillets, thinly sliced

1 bunch broccolini, cut into thirds

1 medium (200g) red capsicum, cut into thin strips

1 medium (120g) carrot, cut into thin strips

375mL can Light coconut flavoured evaporated milk

1 tbsp chilli sauce (optional)

2 tsp fish sauce

lime wedges, to serve, if desired

Step by step

Instructions
1. Heat a large saucepan over medium heat; spray with oil. Add onion; cook for 3 minutes or until soft. Add lemongrass, chilli (optional), ginger and turmeric; cook, stirring for 30 seconds or until aromatic.
2. Add stock; bring to the boil. Add noodles, chicken, broccolini, capsicum and carrot; simmer uncovered for 5 minutes, or until noodles are soft, vegetables are just tender and chicken is cooked through.
3. Add light coconut flavoured evaporated milk, chilli sauce (optional) and fish sauce; stir until just heated. Serve with lime wedges, if desired.