Quick Chicken Laksa That's ready in 20 mins!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

laksa paste

🥗Healthier: homemade spice blend

💰Cheaper: curry paste

Homemade blends can be fresher and more customizable.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is plant-based and lower in calories.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

Heat 1 tablespoon of oil over medium heat in a large frying pan.

Add 3 cloves of minced garlic, 2 teaspoons of ginger paste, 1 teaspoon of lemongrass paste, 1 finely chopped red chili, and 1 teaspoon of fish sauce. Fry together for 2 minutes, stirring constantly.

Add 185-200 g of laksa paste (about 7 oz) and stir, frying for an additional 2-3 minutes until bubbling and fragrant.

Incorporate 400 g of full fat coconut milk (14 oz) and 300 ml of chicken stock (about 10 1/2 oz) into the pan and bring to a boil.

Add shredded meat from a small cooked rotisserie chicken and 300 g of cooked fresh vermicelli noodles (about 10 1/2 oz) along with 200 g of fresh bean sprouts (about 7 oz) and 1 tablespoon of fresh lime juice. Stir and cook for 3-4 minutes until heated through.

Divide the chicken, noodles, and bean sprouts between bowls and ladle the soupy broth over the top.

Top with chili crisp, fresh coriander, crispy onions, and fresh lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens