Chicken Laksa
Grab a bowl and a serving of our Chicken Laksa! This recipe is easy to follow, quick to prepare, and perfect as a hearty and tasty meal.
Ingredients
- 450 grams chicken thighs, sliced
- 2 tablespoons red curry paste
- 1 tablespoons grated fresh ginger
- 400 mL coconut milk
- 3 cups chicken stock
- 2 teaspoons fish sauce
- 1 tablespoons lemon or lime zest
- 100 grams mushrooms, sliced
- 200 grams rice noodles, cooked
- 2 cups shredded cabbage
- 200 grams bean sprouts
- 1 chilli, sliced
- 1/2 cup coriander leaves, chopped
- 1 tablespoons olive oil
- 2 teaspoons brown sugar
- 450 grams chicken thighs, sliced
- 2 tablespoons red curry paste
- 1 tablespoons grated fresh ginger
- 400 mL coconut milk
- 3 cups chicken stock
- 2 teaspoons fish sauce
- 1 tablespoons lemon or lime zest
- 100 grams mushrooms, sliced
- 200 grams rice noodles, cooked
- 2 cups shredded cabbage
- 200 grams bean sprouts
- 1 chilli, sliced
- 1/2 cup coriander leaves, chopped
- 1 tablespoons olive oil
- 2 teaspoons brown sugar
- Step 1 of 5Heat the oil in a large pot. Fry the chicken for 2 or 3 minutes each side until lightly browned. Add the red curry paste, ginger and cook for 2 minutes.
- Step 2 of 5Add the coconut milk, stock, fish sauce, brown sugar, zest and mushrooms, and slowly bring to a simmer for 15 minutes or until the chicken is cooked through.
- Step 3 of 5Meanwhile, cook the rice noodles as per package instructions, and set aside.
- Step 4 of 5Add the cabbage to the laksa and cook for 3 to 4 minutes, then add the noodles, heating through.
- Step 5 of 5Serve in bowls, garnish with bean sprouts, chilli and coriander.
Method
- Step 1 of 5Heat the oil in a large pot. Fry the chicken for 2 or 3 minutes each side until lightly browned. Add the red curry paste, ginger and cook for 2 minutes.
- Step 2 of 5Add the coconut milk, stock, fish sauce, brown sugar, zest and mushrooms, and slowly bring to a simmer for 15 minutes or until the chicken is cooked through.
- Step 3 of 5Meanwhile, cook the rice noodles as per package instructions, and set aside.
- Step 4 of 5Add the cabbage to the laksa and cook for 3 to 4 minutes, then add the noodles, heating through.
- Step 5 of 5Serve in bowls, garnish with bean sprouts, chilli and coriander.
Nutrition per serving
2463 Kilojoules
Protein30 grams
Fat32 grams
Carbs43 grams
Sugars5 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Heat the oil in a large pot. Fry the chicken for 2 or 3 minutes each side until lightly browned. Add the red curry paste, ginger and cook for 2 minutes.
- Step 2 of 5Add the coconut milk, stock, fish sauce, brown sugar, zest and mushrooms, and slowly bring to a simmer for 15 minutes or until the chicken is cooked through.
- Step 3 of 5Meanwhile, cook the rice noodles as per package instructions, and set aside.
- Step 4 of 5Add the cabbage to the laksa and cook for 3 to 4 minutes, then add the noodles, heating through.
- Step 5 of 5Serve in bowls, garnish with bean sprouts, chilli and coriander.