Our Chicken laksa recipe is full of authentic flavour.
Ingredients
- 250g Chang's dried rice vermicelli noodles
- 1/2 cup laksa paste (see tip)
- 400ml can coconut milk
- 2 cups chicken stock
- 1/2 large barbecued chicken, skin and bones removed, meat shredded
- 150g snow peas, trimmed, thinly sliced
- Bean sprouts, optional, to serve
Method
- Step 1Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain.
- Step 2Heat a wok or large saucepan over medium heat. Add laksa paste. Stir-fry for 1 minutes or until fragrant. Add coconut milk and stock. Bring to the boil. Add chicken and snow peas. Reduce heat to low. Simmer for 2 to 3 minutes or until snow peas are bright green and tender.
- Step 3Divide noodles between bowls. Spoon over coconut milk mixture. Top with beansprouts. and Serve.
- Low carb
Nutrition
2658 kj
Energy
33.3g
Fat Total
21g
Saturated Fat
4g
Fibre
30.9g
Protein
79mg
Cholesterol
1275mg
Sodium
52.5g
Carbs (total)
All nutrition values are per serve
Notes
To serve: We served this dish with beansprouts. You could also serve with fresh coriander.
Tip: Laksa pastes vary in heat intensity between brands, so adjust amounts to suit.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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