Malaysian Laksa
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Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
46
High
Nutrition per serving
Calories905.8 kcal (45%)
Total Fat44.4 g (63%)
Carbs87.4 g (34%)
Sugars3.7 g (4%)
Protein39.7 g (79%)
Sodium609.3 mg (30%)
Fiber10.8 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Fry the chicken
Step 2
Heat a little oil in a large pot over medium heat and gently fry the butternut squash for 2 mins.
Step 3
Add the LAKSA PASTE and the chicken. Mix well and stir-fry for 3 mins.
Step 4
Add the coconut milk
Step 5
Boil 300ml water in a kettle and then pour it into the pot.
Step 6
Add the CHICKEN STOCK and mix well.
Step 7
Then add the coconut milk, stir well and bring it to the boil, then reduce the heat to medium and let it simmer for 5-7 mins.
Step 8
Add the noodles
Step 9
Add the rice noodles, asparagus spears and MALAY GARNISH to the laksa and simmer for 3 more mins.
Step 10
Serve!
Step 11
Ladle your laksa into deep bowls and sprinkle with coriander (if using) and a squeeze of lime.
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