Chicken Laksa

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SERVES 4 PREP 10 min­utes COOK 5 min­utes NU­TRI­TION 2110kJ; 29g fat (14g sat); 16g pro­tein; 48g car­bo­hy­drate; 8g fi­bre a serve COST $3.50 a serve

200g dried rice stick noo­dles 2 tea­spoons veg­etable

or peanut oil

½ cup laksa paste

2 cloves gar­lic, crushed

2 x 400ml cans light co­conut


3 cups boil­ing wa­ter

2 large salt-re­duced chicken

stock cubes

300g chicken breast fil­lets,

sliced thinly

1 bunch buk choy, leaves

sep­a­rated, roughly chopped 200g snow peas, trimmed,

sliced length­ways 1 ta­ble­spoon fish sauce

1 cup bean sprouts, trimmed 4 green onions, sliced


¼ cup mint leaves

¼ cup Thai basil leaves

1 fresh long red chilli, thinly

sliced (op­tional)


Place noo­dles in a large heat­proof bowl. Cover with boil­ing wa­ter; stand for 5 min­utes. Stir with a fork to sep­a­rate strands. Drain.


Mean­while, heat a wok over high heat. Add oil; swirl to coat sur­face. Stir-fry laksa paste and gar­lic for 30 sec­onds or un­til fra­grant. Add co­conut milk, the wa­ter and crum­bled stock cubes. Bring to a sim­mer. Add chicken, buk choy and snow peas to soup. Sim­mer, stir­ring oc­ca­sion­ally, for 3 min­utes or un­til chicken is cooked. Re­move from heat; stir through fish sauce.


Place noo­dles in serving bowls; la­dle soup over. Top with bean sprouts, green onion, mint and basil. Serve with chilli (if us­ing).

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