Chicken laksa with rice noodles

Chicken laksa with rice noodles
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
428kcals
Fat
16.4g (10.5g saturated)
Protein
24.9g
Carbohydrates
42.1g (2.5g sugars)
Fibre
2.2g
Salt
0.4g
Calories
428kcals
Fat
16.4g (10.5g saturated)
Protein
24.9g
Carbohydrates
42.1g (2.5g sugars)
Fibre
2.2g
Salt
0.4g

Ingredients

  • 10g fresh ginger
  • 2 fat garlic cloves
  • 1 tbsp vegetable or coconut oil
  • 1 medium onion, finely chopped
  • ½ tsp ground turmeric
  • 1 tsp ground coriander
  • 250ml good quality fresh chicken stock
  • 180g flat rice noodles
  • 4 free-range chicken thighs, boned and skinned, cut into strips
  • 250-300ml coconut milk
  • 1 tsp garam masala
  • Juice 1-2 limes to taste
  • 200g vegetables of your choice (such as green beans, broccoli, mangetout, beansprouts, pak choi), blanched or steamed
  • Fresh mint and carrots, cut into fine strips, to serve (optional)

Method

  1. Put the ginger and garlic cloves in a pestle and mortar and bash to a paste. Heat the oil in a medium non-stick lidded saucepan over a low-medium heat. Add the onion and cook until soft and turning golden at the edges (about 6-7 minutes).
  2. Add the ginger and garlic paste and cook for 40 seconds, stirring, until their fragrances are released. Add the turmeric and ground coriander, some salt and freshly ground black pepper and a small splash of water, then cook until the water has evaporated and the paste has cooked for 20-30 seconds.
  3. Add the stock and bring to the boil, then reduce to a simmer and let it bubble away for 12 minutes – the liquid should be quite reduced. Cook the rice noodles according to the packet instructions, then rinse under warm water to prevent them from sticking. Keep warm.
  4. Add the chicken strips, coconut milk and garam masala to the stock mixture, bring to the boil, then cover and simmer on a low heat for 5-7 minutes until the chicken is cooked. The curry should have a light, creamy consistency. Season to taste with lime juice, salt and pepper.
  5. Divide the cooked noodles among individual bowls or deep-sided plates. Spoon the coconut chicken curry on one side of the noodles, then top with your choice of steamed vegetables or arrange in neat piles on the other side of the noodles. Serve with lots of fresh mint and sliced carrots, if you like.

 

delicious. tips

  1. 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.”

    Learn about Ayurveda and find out your body type here.

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