Chicken Meatball Laksa

Prep Time
Cook Time
Ready In

"From Super Food Ideas April '17. You will need to allow 25 minutes refrigeration in the times as well."

Original recipe yields 4 servings


  • Serving Size: 1 (608.4 g)
  • Calories 1088.4
  • Total Fat - 31.3 g
  • Saturated Fat - 6 g
  • Cholesterol - 411 mg
  • Sodium - 1586.3 mg
  • Total Carbohydrate - 147.2 g
  • Dietary Fiber - 6.8 g
  • Sugars - 23.5 g
  • Protein - 53.6 g
  • Calcium - 463.9 mg
  • Iron - 9.9 mg
  • Vitamin C - 10.4 mg
  • Thiamin - 0.4 mg

Step 1

Combine mince, egg, breadcrumbs, onion, garlic, ginger and coriander in a bowl and using damp hands, roll level tablespoons of mixture into balls and place on a plate and refrigerate for 20 minutes.

Step 2

Prepare hokkien noodles following packet directions.

Step 3

Heat a wok over medium high heat and add oil and swirl to coat and cook meatballs in 2 batches, turning for 2 to 3 minutes or until golden all over and transfer to a plate.

Step 4

Add paste to wok and cook stirring for 1 to 2 minutes or until fragrant and stir in stock and coconut milk and bring to a simmer.

Step 5

Return meatballs to the pan and reduce heat to low and simmer for 10 minutes or until meatballs are cooked through and then add broccoli, snow peas and pak choy and cook for a further 2 to 3 minutes or until vegetables are just tender and add fish sauce and tofu and stir gently.

Step 6

Divide noodles among serving bowls and spoon over laksa and top with bean sprouts and sprinkle with green onion, chilli and extra coriander sprigs and serve with the lime wedges.

Tips & Variations

No special items needed.