Chicken & Vegetable Laksa-style Soup

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 4 - 6

INGREDIENTS

Olive or Canola oil spray
1/2 small red onion, finely chopped
2 tsp finely chopped lemongrass
1 tsp finely chopped fresh red chilli
1 tsp minced ginger
1/2 tsp ground turmeric
1 L water
1 Tbsp MAGGI Chicken Stock Powder
1 bunch broccolini, cut diagonally into thirds
1 red capsicum, cut into thin strips
125 g dried rice vermicelli noodles, soaked until soft, drained
375 mL CARNATION Light & Creamy Evaporated Milk
1 tsp coconut essence
2 tsp fish sauce
500 g or 2 skinless chicken breast fillets, halved lengthways and thinly sliced
1/3 cup fresh coriander leaves

METHOD

1.       Spray large saucepan with oil and heat. Add onion and cook for 3 minutes, until soft. Add lemongrass, chilli, ginger and turmeric, and cook, stirring, for 30 seconds.

2.       Add combined water and stock powder, bring to boil. Add vegetables and chicken, simmer uncovered for 2 minutes, or until chicken is cooked. 

3.       Stir in CARNATION Light & Creamy Evaporated Milk with coconut essence, fish sauce and noodles, heat through. Serve topped with coriander leaves.

HINTS

This soup is best served immediately. Vary the recipe with vegetables such as bok choy, zucchini, baby corn or snow peas, or use firm white-fleshed fish fillets instead of chicken.

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