Chicken dinner

It’s been snowing like crayzey in Stockholm for the last couple of days. Woke up on wednesday to a silent Stockholm, completely covered in snow, with no cars or people on the streets.  A hot and warming soup feels perfect for a cold winter’s night like this.

And also, I love chicken, noodles and coconut. So this dish is a total jackpot for me.

Chicken Laksa

400g Chicken breast, divided lengthwise in three

800ml chicken broth

2 cans coconut milk

4-5 tbsp laksa paste

1 tbsp fish sauce

250g vermicelli noodles

150g snow peas

1 cup bean sprouts

2-3 cm chili, finely sliced

Asian herbs for garnishing

1. In a large pot, add the laksa paste and give it a quick fry. Add the chicken broth, coconut milk, fish sauce and bring to a boil. When it’s boiling add the chicken and turn the heat down to a simmer. Cook until the chicken is cooked through, sholud take about 15 minutes
2. Bring water to a boil. Turn the heat off and add the vermicelli noodles and snow peas and let sit for about 2 minutes. Drain in a colander and quickly rinse with cold water.
3. When the chicken is cooked through, remove it with a slotted spoon. Shred it by using two forks and pull it apart into shreds.
4. In serving bowls, place noodles, snow peas, bean sprouts and the shredded chicken. Pour the soup over and garnish with chili and asian herbs.
5. Eat!

Serves 4