Liz McClarnon's Malaysian-style watercress and coconut chicken soup

recipe

Liz McClarnon's Malaysian-style watercress and coconut chicken soup

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This quick and easy soup recipe is from Celebrity Masterchef winner Liz McClarnon's own collection and is ideal for a family curry night or as a spicy update on a comfort food classic.

Ingredients

85g bag watercress
1 tbsp vegetable oil
4 shallots, finely sliced
4 tbsp laksa paste
800ml chicken stock
400ml tin coconut milk
220g ready-to-eat cooked chicken breast portion, shredded
2 tbsp fish sauce
juice 1 lime
half a 250g pack thin rice noodles, cooked
3 x salad onions, shredded
1 lime, quartered

Serves: 4 Preparation: 10 Cook Time: 15 Total Time: 25min

Directions

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Heat the oil and cook shallots for 5 minutes until soft. Add the laksa paste and cook for 2 minutes. Add the chicken stock and cook for 10 minutes.
Add coconut milk and chicken, heat through and add watercress.
Add the fish sauce and lime juice.
To serve, place the cooked rice noodles into bowls and ladle in the chicken and watercress soup.Garnish with the salad onions and lime quarters.