Chicken laksa
12
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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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