I absolutely adore laksas in the winter months! It is such a warming meal that I swear makes my soul do a happy dance. A Friday night craving had me soooo close to ordering one on Uber Eats from my favourite Thai restaurant but I could not find one that had exactly all the vegetables that I wanted. So, naturally I decided to ditch the takeaway option and duck to the shops, collect some ingredients and have a crack at making one myself. The end result was even better than I could have imagined. It is safe to say it is now going to be a regular on our weekly menu whilst winter is still hanging around.
HEALTHY CHICKEN LAKSA
Serves: 2
Ingredients:
- 2 organic chicken breasts, sliced into small strips
- 1 bunch bok choy, cut in halves
- 1/2 broccoli head, cut into small florets
- 1 cup mushrooms, chopped
- 1 tbsp minced garlic
- 2 tbsp laksa paste
- 1 can of coconut milk
- 2 cups chicken stock
- 2 servings of rice noodles (I like to use the thick rice noodles that you would find in a pad thai)
- 1 tbsp cold pressed olive oil
- 1 fresh chilli, finely diced (optional)
Method:
- In a medium non stick pan, heat the oil and garlic, add in the chicken and stir often until it is just cooked through. Once cooked, turn off the heat and set aside.
- In a large wok, heat the laksa paste for 1 minute or until fragrant.
- Add coconut milk and chicken stock to the wok and stir together. Add in the chicken and let it simmer for 2 minutes.
- Cook the rice noodles as per instructions. Add in the broccoli, mushrooms, bok choy and chilli to the wok and cook for around 10 minutes until the veggies are tender and cooked through.
- Add the noodles to a bowl and top with the laksa broth and all of the veggies. You want it to be a soup like dish so go heavy with the broth in your bowl. Top with coriander and extra chilli if desired and enjoy!
Don’t forget to send me a photo of your food if you use any of my recipes, I love to see everyones creations!