Chicken laksa

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healthy Chicken laksa


Cooking oil spray
1 large onion, thinly sliced
2tbsp Thai red curry paste
400g skinless chicken breasts, sliced
25g fresh ginger, thinly sliced
400ml reduced-salt chicken stock
400ml tin reduced-fat coconut milk
2 kaffir lime leaves or zest 1 lime, plus lime juice to taste
100g vermicelli rice noodles
1 large carrot, thinly sliced diagonally
300g baby pak choi, trimmed and leaves separated
150g sugar snap peas or mangetout, halved
50g beansprouts, blanched, to garnish (optional)


  1. Spray a large wok or deep non-stick frying pan with oil and set over a medium heat. Add the onion and cook, stirring, for 5 min or until light golden. Add the curry paste and stir for 1–2 min or until fragrant. Add the chicken and ginger, and cook, stirring, for 2–3 min until light golden.Add the stock, coconut milk, lime leaves or zest and 250ml water and stir well. Increase the heat to high and bring the mixture to the boil.
  2. Add the carrot to the laksa, then reduce the heat to low and simmer for 5 min or until the chicken is cooked through. Add the pak choi and sugar snap peas or mangetout, then cook for 1 min more.
  3. Meanwhile, put the vermicelli noodles in a large heatproof bowl, cover with boiling water and leave to soak for 3 min. Drain.
  4. Remove the laksa from the heat and add lime juice, to taste. Divide among 4 bowls with the noodles, then top with beansprouts, if using.
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