Chicken Laksa
Recipe: #30002
July 21, 2018
Categories: Chicken, Asian, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"From Recipe+ November 2017."
Ingredients
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 by Step Method
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
No special items needed.