Chicken laksa-style soup

Serves: 4

Time to make: 1 hr

Ingredients

450g boneless, skinless chicken thighs
1 teaspoon Chinese five spice
spray oil
1 cup liquid salt-reduced chicken stock
Paste
1 fresh red chilli, chopped
3cm piece fresh ginger, chopped
2 cloves garlic, finely chopped
1 teaspoon turmeric
4 spring onions, chopped
2 teaspoons no-added-salt-or-sugar peanut butter
3-4 kaffir lime leaves, sliced
¼ cup fresh coriandercilantroX, chopped
1 tablespoon salt-reduced soy sauce
1 tablespoon fish sauce
1 tablespoon sesame oil
300g green beans, trimmed, halved
3 cups cubed pumpkin
275ml Trident Lite coconut milk
300g rice noodles
2 limes (optional)

Instructions

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1 Place chicken on one-half of a sheet of baking paper twice its size. Sprinkle with five spice. Season. Cover with other baking paper half and with a rolling pin flatten chicken until double in size.

2 Heat a non-stick pan with a little oil spray. Cook chicken until golden on both sides and cooked through. Set aside.

3 Heat stock and 3 cups boiling water in a pan. Meanwhile, to make paste, place all paste ingredients in a blender and blend until smooth, adding 1-2 tablespoons water if needed.

4 Add paste to stock with beans, pumpkin and coconut milk. Bring to the boil and simmer for 5 minutes.

5 Add chicken and noodles and heat for 5 more minutes. Serve garnished with fresh coriander and lime wedges if you prefer.

Variations

Use whatever vegetables are in season. Add a little more five spice.
Make it gluten free: Check spices, stock and fish sauce are gluten free. Use gluten-free soy sauce.

Nutrition Info (per serve)

Calories 587 cal

Kilojoules 2460 kJ

Protein 32 g

Total fat 15 g

Saturated fat 7 g

Carbohydrates 80 g

Sugar 13 g

Dietary fibre 6 g

Sodium 610 mg

Calcium 110 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.