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Chicken laksa

This dairy-free chicken laksa is full of flavour and can easily be made gluten free.
Serves: 4
Time to make: 30 mins


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)
Energy 1780kJ / 425cal 2660kJ / 633cal
Protein 34g 31g
Total fat 8g 33g
Sat fat 4g 21g
Carbs 55g 55g
Sugars 9g 7g
Fibre 3g 2g
Sodium 680mg 1270mg
Calcium 80mg 50mg
Iron 3mg 3mg


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