Our autumn vegetable Laksa soup is like a hug in a mug, full of flavour and super simple to make! - In Partnership With Tesco
- For the paste:
- 2 red chilli, plus more to serve
- 4 cloves garlic, chopped
- 3 shallots, finely chopped
- 2 stalks lemongrass, finely chopped
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- 2 teaspoons curry powder
- 2 tablespoons vegetable oil
- For the broth:
- 1 chicken stock cube dissolved in 500 millilitres boiling water
- 1 400ml can coconut milk
- 3 large carrots, peeled and sliced
- 200g cauliflower, cut into chunks
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 limes: 1 juiced, 1 cut into wedges
- 2 chicken breasts
- 150g finely sliced fresh greens
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1 pack rice vermicelli
- 25g coriander, stalks trimmed
- 40g bean sprouts, rinsed
- Put all of the laksa paste ingredients into a small food processor or spice grinder and blitz until you have a fine paste.
- Cook off the paste in a large saucepan for 10 minutes, stirring often so it doesn’t burn, until the oil starts to separate.
- Pour in the chicken stock and coconut milk, then add the sliced carrots, and cauliflower.
- Cook for 30 minutes until the vegetables soften.
- While the broth is cooking, heat a griddle pan.
- Flatten the chicken breasts and season with salt and fresh black pepper.
- Cook for 4 minutes each side, until golden brown and cooked through. Put onto a place to cool then roughly rip into shreds.
- Sautee the greens in the soy and garlic until they wilt.
- Put the noodles into a large bowl and pour boiling water over them. Let them sit for 3 minutes, then drain and rinse under cool water. Divide the cooked and drained noodles between 4 serving bowls.
- When the vegetables in the broth are very soft, liquidise it with a stick blender. Stir fish sauce, sugar and lime juice through the soup and add extra water, if needed, so that it’s not too thick.
- Divide the soup between the bowls. Top each dish with bean sprouts, chicken, sauteed greens and fresh coriander. Serve with a lime wedge and extra chilli on the side.