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.