Chicken Laksa with Mung Bean and Courgette Salad

Ready in minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 18, 2018.

It’s great to use soy sauce or fish sauce rather than table salt when seasoning Asian dishes, as it brings another depth of flavour.

Ingredients

Bring a large pot of salted water to the boil. Prepare lemon and tomato. Pat chicken dry, dice 2cm and set aside. Heat a drizzle of oil in a medium pot on low-medium heat. Add garlic and ginger paste, lemon zest and laksa paste and cook for about 30 seconds, until fragrant. Add chicken, increase heat to medium and cook for 3-4 minutes, until browned.
Add stock, coconut milk, sugar and fish/soy sauce and bring to a gentle simmer. Once simmering, reduce heat to low and simmer gently for 4-5 minutes, until chicken is cooked through.
While chicken is simmering, place noodles in pot of boiling water and use a fork to separate strands. Cook for 3-4 minutes, until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
Prepare mung bean and courgette salad. Peel courgette into ribbons and place in a medium bowl, along with mung bean sprouts and chilli flakes (if using). Drizzle with a little olive oil and season to taste.
When chicken is cooked through, remove pot from heat. Add tomato, spinach and lemon juice, stir and season with extra fish sauce/soy sauce if needed.
To serve, divide noodles between bowls, ladle over chicken laksa and top with mung bean and ccourgette salad.