PINCH OF CHICKEN & PRAWN LAKSA SOUP 🍜 coz it’s getting chilly up in here 🥶 Serves: 3-4 Cook: 30 mins Prep: 10 mins INGREDIENTS 📝 2 1/2 cups chicken stock 1 cup of water 3-4 boneless, skinless thigh fillets 1 tbsp vegetable or sesame oil 3 cloves of garlic, minced 2 tsp grated ginger 1 red chilli, seeds removed, sliced 1 whole jar Ayam Mayasian Laksa Paste 400ml can of coconut milk 300g raw prawns, peeled, tails intact 1 cup of tofu puffs (Asian section or Asian grocer) 1 pk Hokkien noodles 100g Vermicelli noodles 1 bunch pak choy, washed 2 tsp fish sauce Garnish 🍃 Lime wedges Fresh coriander Bean sprouts, rinsed Crispy shallots Method: 1. In a medium sized pot, add chicken stock, water and chicken and bring to a boil. Reduce heat to a simmer and cook for 20 minutes or until chicken is cooked right through. Transfer chicken to a plate, allow to cool and using two forks shred chicken. Transfer chicken stock to a bowl and set aside (we’ll be adding it back in later). 2. Using the same pot to prepare the laksa paste, sauté garlic, ginger and chilli in a tbsp of veg or sesame oil for 1-2 minutes over a medium heat, then add laksa paste and cook for another minute or so, until fragrant. Add coconut milk and chicken stock liquid and stir to combined. 3. Return shredded chicken to the pot along with tofu puffs, prawns and pak choy and cook for a further 2-3 minutes until the prawns have changed colour and fully cooked. Add fish sauce and lime to taste. 4. Cook noodles as per instructions on pack, divide between serving bowls and using a ladle, pour over laksa. Garnish with a squeeze of beanshoots, crispy shallots and a squeeze of fresh lime. Wearing @binnywear ❤️ #laksasoup #laksa #easydinner #foodideas #souprecipe #healthyfood #health #recipes #dietitian #melbourne #explore #winterrecipe #soup #yum #healthy #foodie #recipeoftheday #coles #malaysian #chicken #chickenrecipes