Love Bites Chicken Laksa

This is a recipe I literally just whipped up last week. I was craving a warm soupy spicy concoction as I had been feeling a bit under the weather with a cold... The ingredients might not be exact as I was free pouring and guestimating but it turned out THAT good so I had to share it with you! Pretty easy and tasty ticking all the Love Bites boxes. Bear in mind that my taste buds were slightly non existent when I made this so the amount of chilli is to your own preference!

Serves 2

INGREDIENTS:

• x5 Chicken tenderloins
• x2 Tbspns Thai Green Curry Paste
• x1 Tbspn sliced ginger
• x3 Spring onions thinly sliced
• x1 Thinly sliced yellow chilli
• 1/2 can coconut milk
• 700ml boiling water
• x1 Knoll Chicken stock pot
• x1 Cup frozen peas
• x1 Cup tendersteam brocolini broken into smaller heads and stalk chunks
• 1/2 Thinly slicked red pepper
• x1 Tbspn Fish sauce (or to your liking)
• x1 Lug soya sauce
• x1 Lug sweet Thai chilli sauce
• x1 Packet vermicelli rice noodles (small packet 300g)
• Fresh coriander
• Fresh lime juice

METHOD:

Broth

1. Combine the boiling water and stock pot
2. Add the brocolini, peas and half the chilli
3. Add a lug of soya sauce, sweet Thai chilli sauce and fish sauce
4. Add the noodle cake
5. Leave to simmer gently

Curry

1. Over a low heat a small amount of oil in a frying pan
2. Add the curry paste and stir for a minute
3. Add the chicken and mix so it is covered in the paste
4. Add the ginger, spring onions and the rest of the chilli
5. Continue to turn the chicken as necessary until cooked (be careful not to fry the chicken - you do not want it to be brown on the outside)
6. Once the chicken is sealed add the coconut milk and red pepper
7. Stir and cook for another couple of minutes

Combine

1. Once the chicken is cooked through remove the chicken from the pan and slice into 0.5cm pieces
2. Add the coconut mixture to the broth and stir through
3. Serve into bowls with the slicked chicken on top
4. Garnish with fresh coriander and lime