Chicken laksa

Chicken laksa
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

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

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

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.

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Reviews

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  1. 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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