Chicken and Vegetable Laksa

Chicken and Vegetable Laksa

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, May 22, 2016.
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Laksa is a popular spicy noodle soup in the Peranakan cuisine, which is a combination of Chinese and Malay cuisine.

Ingredients

CHICKEN LAKSA BROTH

  • 30–40g dried rice stick noodles
  • 1 tablespoon Singapore laksa paste
  • 150g chicken thigh, diced 3cm
  • 1/2 cup coconut milk (shake well before opening)
  • 1/2 cup chicken stock
  • 1/2 teaspoon brown sugar
  • 1 teaspoon fish sauce
  • 1/2 capsicum, core and seeds removed and thinly sliced
  • 1/2 tomato, diced 1cm
  • 1 handful baby spinach leaves
  • 1/2 teaspoon lime juice

TO SERVE

  • 1 handful mung bean sprouts
  • 1 spring onion, thinly sliced
  • 1–2 tablespoons chopped coriander leaves and stalks
  • 1/2 lime, cut into wedges

Steps

  1. a medium pot of salted water to the boil.
  2. Place noodles in pot of boiling water. Stir to separate strands, cover and turn off heat. Leave for 7 minutes or until soft, then drain well. Return to pot, drizzle with a little oil to prevent sticking and use kitchen scissors to cut noodles in a few places to make them easier to eat. Set aside.
  3. Heat a drizzle of oil in a small pot on medium-high heat. Cook laksa paste for about 1 minute until fragrant.
  4. Add chicken, coconut milk and stock. Bring to a simmer, reduce heat to low and simmer gently for 4–5 minutes, or until chicken is just cooked through.
  5. Stir through sugar, fish sauce, capsicum, tomato, spinach and lime juice and simmer until heated through, about 30 seconds.
  6. Place noodles in a bowl and spoon over chicken laksa broth. Top with mung bean sprouts, spring onion and coriander. Garnish with a wedge of lime to squeeze over just before eating.

Nutritional Information

Energy 2970 kj
710 kcal
Protein 34.2g
Carbohydrate 43.7g
Fat 44.9g