recipes
Chicken Laksa
A hearty Malaysian style soup of chicken, rice noodles, vegetables, coconut milk and lime juice.
serves 4
5 min prep
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ingredients
| 200g packet rice stick noodles 1 tablespoon oil 250g skinless chicken thigh fillets, sliced 2-3 tablespoons Laksa paste (depending on strength of paste) 500g frozen Birds Eye Country Harvest Carrot, Peas & Corn 3 cups liquid chicken stock 270ml can coconut milk Juice of 1 lime 1-2 fresh red chillies, chopped Lime wedges and bean sprouts for garnish Cucumber slices for garnish |
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instructions
step 1
Soften noodles following packet directions.
step 2
Heat oil in a large saucepan, add chicken and laksa paste and cook for 3-4 minutes or until browned.
step 3
Add Birds Eye Country Harvest vegetables, stock and coconut milk, cover and simmer for 6-7 minutes, stirring occasionally.
step 4
Stir lime juice and chillies into Laksa. Divide noodles into 4 serving bowls, spoon laksa over noodles and garnish with lime wedges, bean sprouts and cucumber. Serve immediately.
recipe tip
• Seafood suits this dish really well. Replace chicken with 12 shelled & de-veined green prawns, and 1 firm fillet of fish, chopped.
• Cooking time needs to be reduced in step one to 1-2 minutes and step 2 to 5-6 minutes.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2010kJ (481Cal) | 323kJ (77Cal) |
| Protein | 26.2g | 4.2g |
| Fat - Total | 20.5g | 3.3g |
| - Saturated | 8.2g | 1.3g |
| Carbohydrate | 48.4g | 7.8g |
| - Sugars | 9.1g | 1.5g |
| Dietary Fibre | 6.6g | 1.1g |
| Sodium | 1380mg | 221mg |
| Potassium | 487mg | 78mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Chicken Laksa
Chicken Laksa
A hearty Malaysian style soup of chicken, rice noodles, vegetables, coconut milk and lime juice.
ingredients
200g packet rice stick noodles
1 tablespoon oil
250g skinless chicken thigh fillets, sliced
2-3 tablespoons Laksa paste (depending on strength of paste)
500g frozen Birds Eye Country Harvest Carrot, Peas & Corn
3 cups liquid chicken stock
270ml can coconut milk
Juice of 1 lime
1-2 fresh red chillies, chopped
Lime wedges and bean sprouts for garnish
Cucumber slices for garnish
instructions
step 1
Soften noodles following packet directions.
step 2
Heat oil in a large saucepan, add chicken and laksa paste and cook for 3-4 minutes or until browned.
step 3
Add Birds Eye Country Harvest vegetables, stock and coconut milk, cover and simmer for 6-7 minutes, stirring occasionally.
step 4
Stir lime juice and chillies into Laksa. Divide noodles into 4 serving bowls, spoon laksa over noodles and garnish with lime wedges, bean sprouts and cucumber. Serve immediately.
serves 4 5 min prep recipe tip
• Seafood suits this dish really well. Replace chicken with 12 shelled & de-veined green prawns, and 1 firm fillet of fish, chopped.
• Cooking time needs to be reduced in step one to 1-2 minutes and step 2 to 5-6 minutes.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au