Preparation Time: 75 min.
Difficulty: Expert
Total Calories: 740 kcal
Ingredients:
- 500g of rice noodles
- 1kg of chicken breast
- 400g of prawns
- 2 cans of coconut milk
- 100g of laksa paste
- 2L of chicken broth
- 200g of bean sprouts
- 1 bunch of cilantro
- 4 boiled eggs
- 3 tablespoons of lime juice
- Salt to taste
- 1 tablespoon of sugar
Kitchen Tools Needed:
- Large pot
- Blender
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Stirring spoon
- Bowls for serving
Instructions:
- Prepare the rice noodles according to package instructions and set aside.
- In a large pot, heat a tablespoon of oil and sauté the laksa paste until fragrant.
- Add the chicken and cook until browned, then pour in the chicken broth and coconut milk.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes until the chicken is cooked through.
- Remove the chicken and shred it, then return it to the pot along with the prawns. Cook until the prawns are pink.
- Stir in the lime juice, sugar, and salt to taste.
- In serving bowls, place a portion of rice noodles, top with the laksa broth, chicken, prawns, and garnish with bean sprouts, cilantro, and a boiled egg.
Macros:
- Total Calories: 740kcal
- Carbs: 70g
- Proteins: 45g
- Fats: 40g
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