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Photo of Chicken laksa by WW

Chicken laksa

12
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate

Ingredients

Sunflower Oil

1 teaspoon(s)

Curry paste

1½ tablespoon(s)

Chicken stock cube(s)

1 cube(s)

Reduced fat coconut milk, tinned (7.7% Fat)

1 can(s)

Chicken breast, skinless, grilled

2 individual, medium

Pak Choi

200 g

Rice Noodles, dry

200 g

Beansprouts

100 g

Mint, Fresh

5 sprig(s)

Coriander, fresh

5 sprig(s)

Chilli, green or red

1 individual

Instructions

  1. Heat the sunflower oil in a large pan over a medium heat. Add the laksa paste and cook, stirring, for 30 seconds or until fragrant. Add the stock and coconut milk, bring to a gentle simmer and cook for 2 minutes. Then add the chicken and pak choi and cook for a further 2 minutes, or until the chicken is heated through.
  2. Meanwhile, prepare the rice noodles to pack instructions or until just tender. Drain.
  3. Divide the laksa between 4 serving bowls then top with the rice noodles, bean sprouts, mint, coriander and chilli just before serving.

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