- 200g vermicelli noodles
- olive spray oil
- 1 large onion, thinly sliced
- 1 ½ tablespoons laksa paste
- 500g chicken breast fillets, sliced
- 2 cups reduced-salt chicken stock
- 165ml can reduced-fat coconut milk (we used Trident)
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 2 kaffir lime leaves
- 3cm piece fresh ginger, peeled, thinly sliced
- 1 large carrot, peeled, thinly sliced diagonally
- 4 cups bok choy, trimmed, leaves separated, reserved
- 150g snow peas, trimmed, halved
- lime juice, to taste
- 1 ½ cups bean sprouts
1 Put vermicelli noodles in a large heatproof bowl, cover with boiling water and leave to soak for 3 minutes. Drain and set aside.
2 Spray a large wok (or saucepan) with olive oil and set over medium heat. Add onion and stir until lightly golden. Add laksa paste and stir for 1–2 minutes, or until fragrant. Add chicken and cook, stirring, for 2-3 minutes, or until slightly golden. Add stock, coconut milk, fish sauce, sugar, lime leaves, sliced ginger and 2 cups water and stir well.
3 Increase heat to high and bring mixture to the boil. Add carrot to wok. Reduce heat to low and simmer for 5 minutes, or until chicken is cooked through. Add bok choy and snow peas and cook for 1 minute. Remove wok from heat and add lime juice to taste. 4 Divide reserved vermicelli noodles among 4 bowls. Ladle hot laksa over noodles, top with bean sprouts and serve.
Make it gluten free: Check laksa paste, noodles, stock and fish sauce are gluten free.
What we did…
- Cut the fat: Laksa is usually made with coconut cream or milk, both of which are high in fat, particularly saturated fat. This recipe uses a smaller amount of reduced-fat coconut milk to cut saturated fat by 80 per cent.
- Upped the vege: Laksa can be pretty light on veges, but this recipe delivers 2 serves.
- Reduced the salt: Stock is surprisingly high in sodium, so traditional laksa can deliver half your recommended maximum daily limit for sodium. This recipe not only swaps regular stock for a reduced-salt variety, but also replaces half of this stock with water to lower the total sodium content.
|OUR VERSION (per serve)||ORIGINAL VERSION (per serve)|
|Energy||1780kJ / 425cal||2660kJ / 633cal|
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 4g
Dietary fibre 5g
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