Chicken Laksa

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"From Recipe+ November 2017."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (554.7 g)
  • Calories 638.5
  • Total Fat - 18 g
  • Saturated Fat - 5 g
  • Cholesterol - 90 mg
  • Sodium - 711.7 mg
  • Total Carbohydrate - 83.9 g
  • Dietary Fiber - 4.4 g
  • Sugars - 13.1 g
  • Protein - 35.1 g
  • Calcium - 237.6 mg
  • Iron - 3 mg
  • Vitamin C - 8 mg
  • Thiamin - 0.2 mg

Step 1

Place noodles in a large heatproof boil and cover with boiling water, stand for 5 minutes and then stir with a fork to separate strands and then drain.

Step 2

Meanwhile, heat a wok over high heat and add oil, swirling to coat surface and then stir-fry laksa paste and garlic for 30 seconds or until fragrant and then add coconut milk, the water and crumbled stock cubes and bring to a simmer and then add chicken, buk choy and snow peas to soup and simmer, stirring occasionally for 3 minutes or until chicken is cooked.

Step 3

Remove from heat and stir through fish sauce.

Step 4

Place noodles in serving bowls and ladle soup over and top with bean sprouts, green onion, mint and basil and serve with chilli (if using

Tips & Variations


No special items needed.

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