Curry laksa soup

Creamy with a curry kick, this soup's also filling enough to have as a main course

• Serves: 4

What you need:

• 100g Blue Dragon Fine Rice Noodles
• 1 tbsp oil
• 4 tbsp Blue Dragon Laksa Curry Paste
• 1 x 400 ml can Blue Dragon Coconut Milk
• 200 ml chicken stock
• 500g chicken, chopped into thin slices ( boneless thighs work well)
• 1 medium onion sliced thinly
• 100g beans
• 1 tbsp Blue Dragon Fish Sauce (to taste)
• 100g bean sprouts to garnish
• Coriander to garnish
• 1/2 cucumber, de-seeded and cut into matchsticks

What you do:

1. Place the Blue Dragon Fine Rice noodles in a bowl and prepare according to the pack instructions (usually soak in boiling water for 5-7 minutes). Set aside. Meanwhile fry the Blue Dragon Laksa Curry Paste in the oil for 1 minute.
2. When aromatic add the Blue Dragon Coconut Milk and stock and bring to simmer. Add the chicken and onion. Simmer for 4 minutes or until the chicken is tender, the onion is soft and the beans still have bite. Season to taste with Blue Dragon Fish Sauce (if needed)
3. Divide the noodles between four bowls and then pour over the chicken and Laksa sauce, again, dividing equally.
4. Garnish with bean sprouts, coriander and cucumber matchsticks.

Cook's tip:

Why not try using Blue Dragon Egg Noodles instead of Rice Noodles for a bit of a change?

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