Malaysian-Style Watercress and Coconut Chicken Soup


Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

85g bag watercress
1 tbsp vegetable oil
4 shallots, finely sliced
4 tbsp laksa paste
800ml chicken stock
400ml tin coconut milk
220g ready-to-eat cooked chicken breast portion, shredded
2 tbsp fish sauce
juice 1 lime
½ x 250g pack thin rice noodles, cooked
3 x salad onions, shredded
1 lime, quartered

1. Heat the oil and cook shallots for 5 minutes until soft. Add the laksa paste and cook for 2 minutes. Add the chicken stock and cook for 10 minutes. Add coconut milk and chicken, heat through and add watercress. Add the fish sauce and lime juice.

2. To serve, place the cooked rice noodles into bowls and ladle in the chicken and watercress soup. Garnish with the salad onions and lime quarters.

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