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Chicken laksa

Chicken laksa

Serves: 4
Time to make: 30 mins
Total cost: $25.00 / $6.25 per serve

(at time of publication)

Variations

Make it gluten free: Check laksa paste, noodles, stock and fish sauce are gluten free.

HFG tip

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)
Energy1780kJ / 425cal2660kJ / 633cal
Protein34g31g
Total fat8g33g
Sat fat4g21g
Carbs55g55g
Sugars9g7g
Fibre3g2g
Sodium680mg1270mg
Calcium80mg50mg
Iron3mg3mg

 

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Photographer: Mark O'Meara

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