Malaysian Chicken & Tofu Noodle Soup
with Asian Greens, Lime & Crispy Shallots
You don’t need the cooler weather to enjoy a steaming bowl of hearty laksa! This delicious number has Malaysian tofu and tender chicken, swirled in with soft egg noodles and some super zingy and seriously umami flavours. Dig in!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
330 g
Chicken Thigh
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Coconut Milk
1 sachet
Crispy Shallots
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
1 packet
Ginger Lemongrass Paste
1 packet
Green Beans
1
Lime
1
Long Chilli
1 sachet
Satay Seasoning
(May be present: Soy.)
1 sachet
Vegetable Stock Pot
1
Malaysian Tofu
(Contains: Gluten, Peanuts, Soy, Wheat; May be present: Sesame.)
1
Rice Noodle
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
1 tsp
brown sugar
Utensils
Cooking Steps
- Boil the kettle. Half-fill a large saucepan with boiling water.
- Cook rice noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes.
- Drain, rinse and drizzle with olive oil.
• Meanwhile, roughly chop Asian greens. Trim and roughly chop green beans. Slice lime into wedges. Thinly slice long chilli (if using). • Cut Malaysian tofu and chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, stock concentrate, a drizzle of olive oil and a pinch of pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, until browned, 3-4 minutes. Transfer to a bowl and cover to keep warm. • Wipe out frying pan and return to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Remove from heat. TIP: Chicken is cooked through when it is no longer pink inside.
• While chicken is cooking, return saucepan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until just tender, 2-3 minutes. • Add gingerlemongrass paste and satay seasoning and cook until fragrant, 1 minute.
• Stir in coconut milk, fish sauce & rice vinegar mix, the water, soy sauce and brown sugar. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, 2-3 minutes. • Stir in Asian greens and cook until wilted, 1 minute. • Remove from heat, then add cooked rice noodles, chicken and a squeeze of lime juice, stirring until well combined. Season to taste.
• Divide Malaysian chicken laksa noodle soup between bowls. • Top with tofu, crispy shallots and long chilli. Serve with any remaining lime wedges. Enjoy!
