Ingredients
1 Brown onion, diced
2 can (400ml) coconut cream
1 tbsp Chicken stock powder
125 grams Rice noodle
1 bunch Baby bok choy, roughly sliced
1 cup Bean sprouts
1 stick Spring onion, sliced diagonally
Method
Sources
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Recipe1M+
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Ground onion — rubs, dressings, soups, universal seasoning
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large stock pot — batch stocks, pasta water, lobster, canning
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ground onion — rubs, dressings, soups, universal seasoning
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large stock pot — batch stocks, pasta water, lobster, canning
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
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in large non stick pot- brown chicken and set aside. add onion, curry paste and fry until onion is soft. add coconut cream and hard veggies, stock and spices. bring to boil and simmer until slightly softened. meanwhile- boil kettle, pour over rice noodle and cover until cooked. strain and set aside. add soft veggies (bok choy, bean sprouts) for another minute or two. throw some rice noodle in bowl- then laksa- top with spring onion and toasted chopped peanuts. wallah!