Chicken laksa

Name: Chicken laksa
Cuisine: Asian
Ingredients: Vermicelli rice noodles, dried, 60 g; Vegetable oil, 1 tablespoon(s); Red curry paste, 2 tablespoon(s), or laksa paste; Chicken liquid stock, salt reduced, 2½ cup(s); Chicken breast, lean, raw, 400 g, thinly sliced; Shiitake mushrooms, raw, 100 g, sliced if large; Chinese greens, 100 g; Shiitake mushrooms, raw, 100 g, or other mushrooms; Kaffir lime leaves, 2 leaf(s), shredded (optional); Coriander, ½ cup(s), roughly torn; Bean sprouts, 50 g; Chobani coconut flavoured yoghurt 170g

4 steps

Meat & Protein 1 Bread & Cereals 0.5 Vegetables 1 Fruit 0 Dairy 1 Healthy Fats & Oils 1 Indulgences

Updated at: Thu, 17 Aug 2023 07:04:41 GMT

Nutrition balance score

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Ingredients

4 servings

60gVermicelli rice noodles

dried

1 tablespoonVegetable oil

2 tablespoonRed curry paste

or laksa paste

2 ½ cupChicken liquid stock salt

reduced

400gChicken breast

lean, raw, thinly sliced

100gShiitake mushrooms

raw, sliced if large

100gChinese greens

100gShiitake mushrooms

raw, or other mushrooms

2 leafKaffir lime leaves

shredded, optional

½ cupCoriander

roughly torn

50gBean sprouts

170gcoconut flavoured yoghurt

Instructions

Step 1

Prepare the noodles according to the packet instructions.

Step 2

Heat the oil in a large saucepan over medium heat. Add the paste and cook, stirring, for 2–3 minutes or until fragrant.

Step 3

Pour in the stock and bring to the boil, then reduce the heat and simmer for 5 minutes. Add the chicken, shiitake mushrooms and milk and simmer for 5 minutes or until the chicken is just cooked. Add the Chinese greens, extra mushrooms, lime leaves and noodles.

Step 4

Divide the laksa, coriander and bean sprouts among four bowls and finish with cucumber, chilli, lime juice and fish sauce, to taste.