Hoegaarden Chicken Laksa

Serves 4

Ingredients

Blend the following to a paste:

• ½ onion (roughly chopped)
• 2 tbsp coriander
• 3 stalks lemongrass (outer layers removed, inside roughly chopped)
• 3 cloves of garlic
• 2 tbsp ginger
• 2 tbsp turmeric
• 2 tbsp sugar
• 2 tbsp shrimp paste (optional)
• 1 ½ tbsp red chilies (discard as many seeds as you like to reduce the heat of the paste)

7 oz HOEGAARDEN
1 can coconut milk
½ chicken bouillon cube
3 chicken breasts (each cut into 3" long strips)
7 oz egg noodles

Preparation

Heat 2 tablespoons of olive oil in a heavy saucepan and gently sauté the blended paste for 2 to 3 minutes, making sure it doesn’t stick to the bottom of the pan. Add the Hoegaarden and bring to a boil. Add the coconut milk, then fill can halfway with water and add to the mixture. Crumble in the bouillon cube and stir well. Simmer gently for about 20 minutes. Do not boil vigorously or the coconut milk may separate.

About 10 minutes before the end of the cooking, add the strips of chicken. These will cook through in the hot laksa. While the laksa is simmering, cook the noodles according to the instructions on package. Add the cooked noodles to laksa, mix well and serve.