HEALTHY 30-MINUTE CHICKEN LAKSA
Chicken laksa is a healthy and (slightly) spicy noodle dish often made with coconut milk with the addition of either prawns, fish or chicken. Over time, different laksa recipes have been developed along the Southeast Asian trade channels, and today the dish is primarily popular in Malaysia, Southern Thailand and Indonesia.
It is quick, easy, healthy and has lots of flavour. All you need is 30 minutes, a wok and the ingredients below to create this flavourful Asian-inspired dish.
This is easily one of my (and my partner’s)
Laksa can have many different versions because of the journey of the dish over the years. It was altered and developed in various countries, but the core ingredients are often consistent across the many variations. These are the sweet coconut milk, the thick noodles and the flavourful curry paste base.
This meal is perfect for a cosy night in, and can be cooked with a partner “sous-chef” without becoming too complicated! Even though the laksa is a full dish by itself, Ben and I often like to put simple prawn crackers alongside it to add a but of crunch to compliment the soft ingredients of the soup. Don’t knock it till you’ve tried it!
I’ve got to admit, it is such a lovely feeling after a long, tiring day to know that when you get home you’ll be greeted with a meal as comforting as this one. It is like a warm hug and will transport you to the beautiful continent of Asia.
Let me know if you made it and what you thought – I’d love to hear your own variations!
I hope you like it!
— Aria
AuthorariaesmeraldaDifficultyBeginner
Use one teaspoon of oil or spray a non stick wok with cooking spray and heat over medium heat.
Fry garlic until lightly golden and mix with curry paste
Add diced chicken to wok and coat in garlic and curry paste. Cook for 10-15 minutes until cooked through.
Whilst chicken is cooking, boil a kettle and prepare chicken stock to package instructions (about 400ml) and set aside.
Once chicken is cooked through, reduce heat to low. Pour in prepared stock and simmer together in wok.
Add medium egg noodles to wok (break them up if in nests) and mix through stock. Simmer contents for 10 minutes, stirring occasionally until noodles are cooked.
Add coconut milk and soy sauce to wok and mix through. Taste sauce and if needed, add sugar to reduce saltiness.
Serve and eat immediately.
Ingredients
Directions
Use one teaspoon of oil or spray a non stick wok with cooking spray and heat over medium heat.
Fry garlic until lightly golden and mix with curry paste
Add diced chicken to wok and coat in garlic and curry paste. Cook for 10-15 minutes until cooked through.
Whilst chicken is cooking, boil a kettle and prepare chicken stock to package instructions (about 400ml) and set aside.
Once chicken is cooked through, reduce heat to low. Pour in prepared stock and simmer together in wok.
Add medium egg noodles to wok (break them up if in nests) and mix through stock. Simmer contents for 10 minutes, stirring occasionally until noodles are cooked.
Add coconut milk and soy sauce to wok and mix through. Taste sauce and if needed, add sugar to reduce saltiness.
Serve and eat immediately.
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