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Annabel Karmel's Malaysian chicken laksa

Prep:

Cook:

Serves:

    This chicken, corn and noodle soup comes from Singapore and Malaysia where slurping is considered essential.

    INGREDIENTS
    110g pad Thai rice noodles
    2 tsp sunflower oil
    1 small onion (90g), finely chopped
    1 clove garlic, crushed
    1 tbsp mild curry paste
    1 tbsp soft light brown sugar
    400ml tin coconut milk
    250ml chicken stock
    2 tsp soy sauce
    198g tin sweetcorn or 185g frozen corn kernels
    60g frozen peas
    110g cooked chicken, shredded into small pieces
    4 spring onions, thinly sliced, plus 2 extra (optional) to serve
    2 tsp lime juice
    Handful coriander leaves (optional), to serve
    Thinly sliced red chilli (optional), to serve
    Extra lime quarters (optional), to serve

    METHOD

    Cook the noodles according to packet instructions. Drain and divide between 4 bowls.

    Saute the onion in the sunflower oil for 5-6 minutes until soft.

    Add the garlic, curry paste and sugar and cook for a further minute, then add the coconut milk, chicken stock and soy sauce.

    Bring to the boil then drop in the corn kernels, frozen peas, chicken and spring onions.

    Simmer for 3 minutes, until everything is hot, then remove from the heat and add the lime juice.

    Ladle the soup over the noodles and eat straightaway. You can put out bowls of coriander leaves, extra spring onions, sliced chillis and lime quarters so that everyone can help themselves to their favourites.

    Method
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