|2 tsp||Fresh ginger, grated|
|2 tsp||Laksa paste|
|2 cups||Chicken stock, hot|
|¼ cup||Chicken, cooked, chopped (Main)|
|25 g||Vermicelli (Main)|
|1 cup||Baby spinach|
|1 to serve||Lime, wedges|
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- Crush garlic, peel and chop finely. Place in a saucepan with lemon grass, ginger and laksa paste. Mix to combine.
- Add hot chicken stock and bring to the boil. Simmer for three minutes. Add chicken, noodles and spinach greens. Simmer for four minutes.
- Serve in a large bowl with lime wedges to squeeze over soup.