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3 Chicken Breasts
600 mL Chicken Stock
180 grams Rice noodles
1 Thumb sized piece of Ginger
1 tin Light Coconut Milk
1 fresh Red Chilli
Handful of Baby Spinach Leaves
1 bunch Fresh Coriander
Soak the rice noodles according to packet instructions.
Peel and very finely slice the ginger into thin slices. Slice the chicken into thin strips.
Deseed and finely chop the chilli.
Put the chicken stock and ginger into a large saucepan and bring to the boil. Add the chicken strips, juice of 2 limes, and coconut milk and stir well.
Return to a simmer and cook over a high heat until the chicken is just cooked, about 5 minutes. Stir in the spinach leaves and cook until the spinach wilts.
Drain the rice noodles and stir them into the laksa. Add the chopped chillies and chopped coriander leaves, give it a quick stir and then serve immediately in bowls.