A healthy, low-calorie hug in a bowl – it's equally delicious made with large prawns instead of chicken.
Ingredients
- 2 shallots
- 2 red chillies
- 5cm piece stem ginger
- 1 tsp vegetable oil
- 2 lemongrass stalks
- 2-3 chicken breasts
- 600ml chicken stock
- 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
Method
- 1. 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.
- 2. 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.
- 3. 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.
Nutritional info
Per serving: 380kcals, 12.4g fat (8.4g saturated), 27.6g protein, 40.9g carbs, 7g sugar, 2.5g salt
Chef's tip
Stir in 2-3 tbsp red or green Thai curry paste when frying the chicken, then use 300ml chicken stock and 400ml coconut milk to make a tasty Thai chicken curry.