Quick Chicken Laksa Recipe
4 servings
servings5 minutes
active time20 minutes
total timeIngredients
1 tbsp oil
3 cloves minced garlic
2 tsp ginger paste
1 tsp lemongrass paste
1 finely chopped red chilli
1 tsp fish sauce
200 g (7oz) laksa paste (see notes on brands)
400 ml (14 oz) jar full fat coconut milk
300 ml (10.5 fl oz) chicken stock
1 small cooked rotisserie chicken (meat taken off and shredded, about 480g/1lb)
300 g (10.5 oz) cooked fresh vermicelli noodles (you can buy these from the supermarket - see notes if using dried)
200 g (7 oz) fresh beansprouts
1 tbsp fresh lime juice (to taste)
fresh coriander (cilantro)
fresh lime wedges
chilli crisp in chilli oil
crispy onions
Directions
Heat the oil in a wok over a medium heat.
Add the garlic, ginger, lemongrass paste, chilli and fish sauce and fry, stirring constantly for 2 minutes.
Stir in the laksa paste and fry for a further 2-3 minutes until bubbling and fragrant.
Add the coconut milk and chicken stock. Stir together, turn up the heat and bring to the boil.
Add the shredded chicken, cooked noodles, beansprouts and lime juice.
Cook for 3-4 minutes, keeping everything moving around the wok, until the chicken, noodles and beansprouts are hot.
Turn off the heat and use a set on tongs to divide the chicken, noodles and beansprouts between four bowls.
Then serve the laksa topped with fresh coriander, limes wedges, chilli crisp and crispy fired onions.
Nutrition
Serving Size
-
Calories
640 kcal
Total Fat
34 g
Saturated Fat
21 g
Unsaturated Fat
9 g
Trans Fat
0.01 g
Cholesterol
96 mg
Sodium
739 mg
Total Carbohydrate
40 g
Dietary Fiber
4 g
Total Sugars
14 g
Protein
41 g
4 servings
servings5 minutes
active time20 minutes
total time