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28 September 2023

SPICED RED LENTIL LAKSA WITH STEAMED CHICKEN AND RICE NOODLES

Soup season is very much upon us and this recipe is sure to keep you warm this week. Created by the chefs at Avoca, they say this filling with delicious fresh garnishes 

WHAT YOU NEED

Olive oil
150g Vietnamese laksa paste
800ml chicken stock
500ml coconut milk
100g red lentils
300g dried rice noodles
2 single chicken breasts, steamed and sliced
200g beansprouts, straggly ends trimmed
4 spring onions, diagonally sliced
50g mint leaves
50g coriander leaves
1 chilli, thinly sliced
1 lime, quartered, to garnish

WHAT YOU DO

Step 1. Heat the olive oil in a heavy based saucepan over a medium heat. Add the spice paste and stir-fry for about five to six minutes until fragrant.
Step 2. Add the chicken stock and coconut milk, and stir to combine. Add lentils and bring to the boil, then decrease the heat to medium-low and simmer for 15 minutes, stirring occasionally.
Step 3. Meanwhile, soak the dried rice noodles in a large bowl of boiling water for about five minutes until soft. Drain.
Step 4. Divide the noodles among serving bowls and place chicken on top. Ladle over the hot soup.

Recipe by Avoca, photography by Harry Weir, assisted by Brian Clarke

Serves 4| Difficulty: Easy| 

Time: Less than an hour

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