Chicken laksa

Name: Chicken laksa
Prep time: 10 min
Cook time: 15 min
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: 2 shallots; 2 red chillies; 5cm piece stem ginger; 1 tsp vegetable oil; 2 lemongrass stalks; 2-3 chicken breasts; 600ml chicken stock (see tip); 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

Easy
January 2009

Easy
January 2009

Serves 4
Takes 10 minutes to prep and 15 minutes to cook

A healthy, low-calorie hug in a bowl – it’s equally as good made with large prawns instead of chicken.

Dairy-free

Nutrition: per serving

Calories: 380kcals
Fat: 12.4g (8.4g saturated)
Protein: 27.6g
Carbohydrates: 40.9g (7g sugars)
Salt: 2.5g

Nutrition: per serving

Calories: 380kcals
Fat: 12.4g (8.4g saturated)
Protein: 27.6g
Carbohydrates: 40.9g (7g sugars)
Salt: 2.5g

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Ingredients

2 shallots
2 red chillies
5cm piece stem ginger
1 tsp vegetable oil
2 lemongrass stalks
2-3 chicken breasts
600ml chicken stock (see tip)
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

2 shallots
2 red chillies
5cm piece stem ginger
1 tsp vegetable oil
2 lemongrass stalks
2-3 chicken breasts
600ml chicken stock (see tip)
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

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.
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.
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.

Method

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.
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.
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.

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Rate

2.5 votes

Reviews

Read what others say...

Ian Gallimore says:
6th Dec 2017 at 4:12 pm
Id have to agree with Tina’s comment below. It was nice but either too much chicken stock or not enough coconut milk, and it needed to be thicker.
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Tina Barton says:
25th Apr 2017 at 7:38 pm
Really lovely and fresh but too much chicken stock and needs to be a little thicker.
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