Chicken laksa
- Published: 31 Dec 08
- Updated: 20 Nov 24
A healthy, low-calorie hug in a bowl – it’s equally as good made with large prawns instead of chicken.
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Ingredients
- 2 shallots
- 2 red chillies
- 5cm piece stem ginger
- 1 tsp vegetable oil
- 2 lemongrass stalks
- 2-3 chicken breasts
- 600ml chicken stock (see tip)
- 2 tbsp fish sauce
- 1 tbsp soft brown sugar
- A few handfuls baby leaf spinach
- 200ml coconut milk
- 2 limes.
- 2 bundles thin rice noodles
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Method
- In a pan, gently fry 2 shallots, finely sliced, 2 red chillies, finely sliced, and a 5cm piece stem ginger, sliced, in 1 tsp vegetable oil for 2 minutes.
- Add 2 lemongrass stalks, finely chopped, 2-3 chicken breasts, sliced, 600ml chicken stock and bring to a simmer. Stir in 2 tbsp fish sauce, 1 tbsp soft brown sugar and simmer for 10 minutes, until the chicken is cooked. Add a few handfuls baby leaf spinach, 200ml coconut milk and the juice of 2 limes. Warm until the spinach wilts.
- Cook 2 bundles thin rice noodles according to pack instructions and stir into the laksa. Divide between bowls and garnish each with a fresh coriander sprig and lime wedges.
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- Recipe from January 2009 Issue
Nutrition
Nutrition: per serving
- Calories
- 380kcals
- Fat
- 12.4g (8.4g saturated)
- Protein
- 27.6g
- Carbohydrates
- 40.9g (7g sugars)
- Salt
- 2.5g
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Really lovely and fresh but too much chicken stock and needs to be a little thicker.