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Laksa Soup Recipe

Enjoy this flavorful, fragrant, coconut-curry dish with Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken, a spicy, complex blend of aromatic Asian herbs and seasonings and the rich depth of Laksa paste, poured over its defining characteristic, sliver-thin vermicelli noodles.

Ingredients

YIELDS: 1 EA.

AMOUNT	MAIN INGREDIENTS
1 lb.	Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken, Reverse Blend 65 Dark/35 White Meat
1 1/2 Tbsp.	Neutral Cooking Oil
1 tsp.	Ginger - Fresh Graed
3/4 cup	Laksa Paste
1 Tbsp.	Fish Sauce
1 Tbsp.	Garlic - Minced
1/2 cup	Unsweetened Coconut Cream
8 oz.	Rice Noodles, Flat Or Vermicelli - Cooked
As Needed	Thai Red Chiles
3 Tbsp.	Lime Juice
As garnish	Lime Wedges
As garnish	Cilantro Leaves
As garnish	Fried Shallots
As garnish	Sambal Oelek
As garnish	Scallions - Thinly Sliced

Directions

Step 1: In a large sauce/soup pan, add your cooking oil, ginger and garlic and cook until translucent. Add coconut cream, fish sauce, laksa paste and stir until all ingredients are slowly mixed on medium heat.

Step 2: From a thawed/frozen state, add in your Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken and slowly mix in followed by the cilantro leaves, Thai red chiles and bring to a simmer.

Step 3: For serving in a large deep soup bowl, add the cooked rice noodles on the bottom, add the chicken over the top, add the broth to the side and add toppings (lime wedges, cilantro leaves, fried shallots, scallions) on the side and serve.