Ingredients

Method

• 2 T olive oil
• 150 g Woolworths fresh laksa paste
• 1 x 400 ml can coconut milk
• 1 sachet Woolworths chicken liquid stock concentrate
• 1 litre water
• 1 whole free-range chicken
• 1 butternut, peeled and cut into half-moons
• 200 g pak choi, sliced
• 400 g Woolworths pad Thai noodles
• 5 g coriander
• 5 g mint
• 2 limes, for serving

Method

Ingredients

1. Heat the oil in a large saucepan, add the laksa paste and fry for 1–2 minutes or until fragrant.

2. Pour in the coconut milk, stock and water and add the chicken. Bring to the boil, cover, reduce to a simmer and cook for 1 hour. Add the butternut in the last 10 minutes of cooking time.

3. Remove from the heat and portion the chicken, discarding the skin and bones. Return to the pan and add the pak choi.
4. Pour boiling water over the noodles and soak for 5 minutes. Drain and divide between 6 bowls.

5. Ladle over the chicken and veg and serve immediately topped with the herbs and a squeeze of lime juice.

Find more chicken recipes here.

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Josh Van Zyl