Photo of Chicken laksa by WW

Chicken laksa

12 - 13
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min


Sunflower Oil

1 teaspoons

Curry paste

1½ tablespoons

Chicken stock cube(s)

1 cube(s)

Reduced Fat Coconut Milk, Canned (7.7% Fat)

1 can(s)

Chicken breast, skinless, grilled

2 individual, medium

Pak Choi

200 g

Rice Noodles, dry

200 g


100 g

Mint, Fresh

5 sprig(s)

Coriander, fresh

5 sprig(s)

Chilli, Green or Red

1 individual


  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.