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Thursday, 19 February 2015

CHICKEN LAKSA

SPICY CHICKEN LAKSAHot and spicy CHICKEN LAKSA is a great way to use up leftover chicken.
Why not ring the changes with this spicy recipe, which takes minutes to prepare and you won't need an armful of ingredients. The soup is extremely comforting, satisfyingly filling yet lower in calories than you might expect.
Here's our quick and easy recipe:
Ingredients - for two large servings
15g Thai red curry paste
600ml chicken stock
1tbsp fish sauce
200ml coconut milk
1 bundle of rice noodles (cooked)
Cooked leftover chicken
Chopped spring onion
Chopped chilli
Fry the Thai curry paste in a little oil for a couple of minutes. Add the chicken stock, fish sauce and coconut milk. Simmer for 10 minutes. Add the cooked chicken and heat through. Place the cooked rice noodles into serving bowls and pour over the laksa. Garnish with spring onion and chopped chilli.
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