Chicken and Vegetable Laksa

Chicken and Vegetable Laksa

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, September 20, 2015.
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Spicy chicken laksa with mung bean sprouts, cucumber and spring onions

Ingredients

CHICKEN LAKSA

  • 300g rice stick noodles
  • 2-3 tablespoons laksa paste (depending on spice preference)
  • 3 cups chicken stock
  • 600g chicken thighs, diced 3cm
  • 2 tomatoes, diced
  • 1 teaspoon brown sugar
  • 1 tablespoon fish sauce
  • 1 can coconut cream

TO SERVE

  • 150g mung bean sprouts
  • 1/2 telegraph cucumber, sliced into thin batons
  • 2 spring onions, thinly sliced
  • 1/4 cup chopped coriander leaves
  • Pinch of chilli flakes (optional)
  • 1 lemon, cut into wedges

Steps

  1. a full kettle to the boil.
  2. Place rice noodles in a large, heat-proof, bowl. Pour over boiling water to cover, stir with a fork to separate strands and leave to soak for 8–10 minutes, until soft. Drain and run under cold water to prevent sticking. Set aside.
  3. Heat a drizzle of oil in a large pot on medium to high heat and cook laksa paste for about 2 minutes. Add all remaining chicken laksa ingredients and simmer gently for 6–8 minutes or until chicken is just cooked through.
  4. Divide noodles between bowls and spoon over chicken and laksa broth. Top with mung bean sprouts, cucumber, spring onions, coriander and chilli flakes (if using). Squeeze over lemon juice just before eating.

Nutritional Information

Energy 2478 kj
592 kcal
Protein 35.2g
Carbohydrate 64.3g
Fat 22.2g