Chicken laksa with rice noodles
- February 2015
- Serves 4
- Hands-on time 20 min, simmering time 20 min
Anjum Anand’s healthy chicken laksa recipe is easy to make, packed with nourishing ingredients and best served with lots of fresh mint.
Try our quick prawn laksa too for an easy midweek meal that’s ready in just 20 minutes.
- Dairy-free recipes
- 16.4g (10.5g saturated)
- 42.1g (2.5g sugars)
Anjum says: “This dish is like a Malaysian laksa, only lighter and easier to digest. It’s good for balancing vata body types (see link) but it does the same to a slightly lesser extent for pitta body types, too. Rice noodles are easier to digest than wheat noodles. For kapha types, lighten the dish by substituting tofu instead of the chicken, using buckwheat noodles instead of rice noodles, reducing the coconut milk to 150-200ml and adding 75-100ml water or stock instead.”
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