Southeast Asian laska

Name: Southeast Asian laska | Asda Good Living
Total time: 35 min
Yield: 4
Cuisine: Southeast Asian
Ingredients: 650g Asda Chicken Thighs Skinless & Boneless, halved; 400g tin Reduced Rat Coconut Milk; 750ml Chicken Stock, made with 1 stock cube; 4 Large Eggs, optional; 200g Flat Rice Noodles; 2 Limes, juiced; 2 Red Chillies; 2 tsp Tomato Purée; 1 Asda Extra Special Echalion Shallot; 1 thumb-sized piece of Ginger; 2 large Garlic cloves; 1 tbsp Medium Curry Powder; 2 tsp Turmeric; 5 dried Lime Leaves; ½ Cucumber, deseeded and cut into matchsticks to serve; Lime wedges, to serve; ½ bunch Coriander, roughly chopped to serve; 1 Red Chilli, thinly sliced to serve

Whizz up an easy curry paste from scratch and get stuck into this rich and creamy noodle soup.

By Asda Good Living,14th December 2023

Cook: 35 Mins

Serves: 4

Price: £2.72 per serving

Nutritional Information

Each 447g serving contains

Energy
9195kj
492kcal

25%

Fat
19.7g

Med
28%

Saturates
10.3g

High
52%

Sugars
4g

Low
4%

Salt
1.43g

Med
24%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2057kj/492kcal

Ingredients

650g Asda Chicken Thighs Skinless & Boneless, halved

400g tin Reduced Rat Coconut Milk

750ml Chicken Stock, made with 1 stock cube

4 Large Eggs, optional

200g Flat Rice Noodles

2 Limes, juiced

2 Red Chillies

2 tsp Tomato Purée

1 Asda Extra Special Echalion Shallot

1 thumb-sized piece of Ginger

2 large Garlic cloves

1 tbsp Medium Curry Powder

2 tsp Turmeric

5 dried Lime Leaves

½ Cucumber, deseeded and cut into matchsticks to serve

Lime wedges, to serve

½ bunch Coriander, roughly chopped to serve

1 Red Chilli, thinly sliced to serve

Method

For the paste, add the red chillies, tomato purée, shallot, ginger, garlic, curry powder, turmeric and lime leaves into a food processor then blend for 3–4 mins or until smooth.

Heat a heavy-based pan over a medium heat. Spoon in the paste and fry for 6–7 mins, stirring regularly. Add the chicken and coat it in the paste then pour in the coconut milk and chicken stock. Bring to a simmer, cover with a lid and cook gently for 20 mins.

Meanwhile, if you are including the eggs, boil them in simmering water for 7 mins then plunge into a bowl of water to cool down. Once cool enough to handle, peel off the shell. Put the noodles in a bowl, cover with just boiled water and leave them to sit for 5 mins.

Drain and divide the noodles between 4 bowls. Squeeze the lime into the broth and ladle the laksa into the bowls. To finish off, top with the egg, halved (if using), as well as cucumber, lime wedges, coriander and sliced chilli, if liked.

Store any remaining broth in the fridge then reheat and add fresh noodles for another quick dinner. You can switch it up for your leftovers and try using prawns instead of chicken.