Creamy Chicken Laksa Recipe | Legendairy

Creamy Chicken Laksa


4
Easy
10 MINS
10 MINS

Using evaporated milk for this laksa makes it much healthier than traditional laksa but no less enjoyable.

INGREDIENTS

  • 1/3 cup laksa paste
  • 2 x 375ml cans reduced fat evaporated milk
  • 300g skinless chicken breast fillets, cut into small cubes
  • 1 cup trimmed and chopped beans
  • 125g baby corn spears, sliced lengthways
  • 1/2 cup chopped red capsicum
  • 350g hokkein noodles
  • 3/4 cup bean sprouts
  • 2 spring onions, sliced
  • 2 tablespoons freshly picked mint leaves
  • 2 tablespoons freshly picked coriander leaves
  • lime wedges, to serve

METHOD

  1. Heat a non-stick saucepan over medium to high heat. Add laksa paste and cook, stirring, for 2-3 minutes or until fragrant. Add evaporated milk and bring to the boil.
  2. Add chicken, beans and corn, reduce heat and simmer for 3 minutes. Add capsicum and noodles and simmer for a further 3-5 minutes or until chicken is cooked through.
  3. Ladle into serving bowls and top with remaining ingredients to garnish. Serve immediately.

NUTRITION (PER SERVE)

Energy (kj) 2713
Protein (g) 44.1
Fat, Total (g) 17.2
Saturated (g) 5
Carbohydrates (g) 75.7
Sugars (g) 24.2
Dietry Fibre (g) 7.5
Sodium (mg) 1038
Calcium (mg) 607
Iron (mg) 4.3

HANDY TIPS

Evaporated milk is a great substitute for coconut milk and cream in curry dishes. Try adding can always add 1-2 teaspoons coconut essence for an extra flavour boost.

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