Chicken Laksa Soup

Ingredients

• 2 Tbsp. vegetable oil
• 2 Skinless, boneless chicken thighs, sliced thinly
• 4 Massel Laksa Ultracube's
• 2 Shallots, white and light green parts only, cleaned and chopped
• 1 Baby Bok Choy, hard parts removed, washed and chopped
• 1 small head of broccoli, cut into florets
• 2 cups water
• 5 Tbsp. of thick coconut milk
• 2 portions of rice noodle prepared following manufacturer’s instructions
• 6-8 Cashew nuts, toasted and crushed - to serve

Method

1. In a deep frypan, on medium-high heat, heat vegetable oil, add chicken strips and sauté until golden.
2. Add Massel Laksa Cubes, crushing them in the oil with a wooden spoon, coating the chicken strips with the resulting paste.
3. Add the shallots while stirring.
4. Add the bok choy and broccoli while stirring.
5. Add the water while stirring.
6. Bring water to the boil.
7. Add coconut milk while stirring.
8. Reduce heat and simmer for a couple of minutes.
9. To serve: place prepared rice noodles in each dish, ladle soup, chicken and vegetables on top of the noodles and decorate with the cashew nuts.