After making the Spicy Asian Chicken Noodle Soup, I was on a roll... I was browsing in Marks & Spencer and saw a jar of Singapore Laksa paste which was billed as being perfect for soup, being full of lemongrass, galangal, fish sauce, chili & anchovies. Yes, I could have made it myself but I'm a bit of a lazy article and who am I to argue with M&S - they never normally get it wrong! So, I armed myself with a giant armful of veggies, a pack of rice noodles and a freshly roasted chicken to make a giant vat of Singapore Laksa Chicken Noodle Soup.
One chicken made not only 3 litres of soup but made huge Chicken Tricolore sandwiches for dinner and fajitas the next day : not a shred of meat was wasted and it all tasted amazingly good. This soup takes longer to assemble than it does to cook, and it freezes really well. When you're reheating it, add some extra fresh veggies to keep the colour nice and vibrant and add a bit of extra texture to the soup (try some shredded bok choy, celery or spring onions). To get the carrots sliced thinly, use a vegetable peeler... trust me, it does work!
Singapore Laksa Chicken Noodle Soup
2 litres boiling water
2 tbsp liquid chicken stock
1 jar Singapore Laksa paste
2 Red Onions, finely sliced
3 Carrots, sliced into long strips
400g cooked Chicken, shredded
200g Rice Noodles
200g Chestnut Mushrooms, finely sliced
150g Mangetout, trimmed & sliced
Bring the water to the boil, add the stock and laksa paste, and stir well.
Add the onions & carrots and simmer for 3-4 minutes.
Now add the rest of the ingredients and cook for 5-6 minutes until the noodles are cooked through.
Serve in a warmed bowl & don't forget to slurp your noodles!