Speedy Chicken Laksa
Use a green Thai curry paste, if you prefer. Serves 4
1 to 2 tbsp red Thai curry paste, to taste 1 ℓ chicken stock 400ml can coconut milk 3 cooked skinless chicken breasts 150g medium egg noodles 150g bean sprouts 5 spring onions, sliced 1 red chilli, finely sliced handful fresh coriander, roughly chopped
1. Heat a large deep frying pan and fry curry paste for 30 seconds until fragrant. Add stock and coconut milk, and bring to the boil. 2. Meanwhile, shred chicken into bite-sized strips using your fingers. 3. Add the noodles to the pan and bubble for 4 minutes until tender, then stir in the chicken, bean sprouts and most of the spring onions. Heat through and check seasoning. 4. Divide among 4 bowls and garnish with rest of spring onions, and the chilli and coriander.
EACH SERVING About 2 330kJ, 45g protein, 25g fat (17g saturated), 37g carbohydrate (5g total sugars), 3g fibre.