About the Recipe
If you are making this as a family meal for your kids, make sure you use a very milk laksa paste or very little of it. Laksa pastes can be quite hot!
Ingredients
200g chicken breast
4 large eggs
200g soba noodles
100g mild laksa (or curry) paste
1 can coconut milk
120g broccoli, chopped into small florets
120g bok choy, roughly chopped
2c finely shredded red cabbage
1c bean sprouts
1/2 cucumber cut into sticks
2 spring onions, thinly sliced
2t coriander
1t mint
1 lime or lemon cut into wedges (optional)
Preparation
Boil the chicken and eggs in a small saucepan over a medium heat.
Once water is boiling reduce to a simmer and cook eggs for 8mins (less if using smaller eggs).
Then remove eggs and continue to simmer chicken for a further 2-4 mins. Turn off and leave chicken in liquid.
​Peel eggs, cut in half and set aside.
Cook soba noodles according to packet, drain under cold water and set aside.
​Take chicken out and shred it.
​Put the laksa paste, coconut milk and 200mls of water in a saucepan.
Whisk together and then bring to a simmer. Add broccoli and cabbage and cook for 1-2 min. Then add bok choy and cook for another minute.
​Divide the noodles among 4 bowls.
Next add chicken and pour over hot laksa.
Garnish with the bean sprouts, egg halves, cucumber sticks, spring onions and herbs.
Serve with a lemon/lime wedge.