Quick Chicken Laksa
Quick chicken laksa
Serve: 4
Ingredients
- 4 boiled/ soft boiled eggs
- 200g dried vermicelli rice noodles
Soup
- 1 tbsp olive oil
- 3 tbsp red curry paste/ laksa paste (or preferred to taste)
- 1 cup chicken stock
- 400mls coconut milk
- 1 tbsp fish sauce
- 2 tsp coconut sugar
- 2 chicken breasts (approx 300g)
Garnish
- ¼ cucumber, julienned
- A handful mint, chopped
- A handful coriander, chopped
- 1 red chilli, sliced
- 1 lime, wedged
Method
Heat oil in a saucepan over a medium–high heat. Add the curry paste and fry for 2–3 minutes.
Pour in the chicken stock, coconut milk, fish sauce and coconut sugar.
Cover with a lid and bring to the boil.
Once boiled, add the chicken breasts, cover again and bring to a boil again.
Reduce the heat to medium low and cook for 10-15 minutes until chicken is cooked through.
Meanwhile, cook the noodles in boiling water until fully cooked.
Rinse under cold water, drain and divide into bowls.
Transfer the cooked chicken breasts to a plate.
Allow it to cool and shred into pieces.
Top the noodles with shredded chicken.
Ladle the soup over until the vermicelli is just covered.
Top with cucumber, chilli, coriander, mint and & boiled eggs.
Enjoy!
Macros per serve
Calories 520
Protein 32g
Carbs 38g
Fat 28g
Fibre 4g
Health benefits
Chicken breast and eggs provide complete protein to support muscle repair, recovery, and sustained satiety.
Garlic, chilli, lime, coriander, and mint provide antioxidants and bioactive compounds that may help support immune function and reduce inflammation.
Coconut milk provides medium-chain fats that support satiety and quick energy availability.
Fresh herbs, cucumber, and lime help support digestion, hydration, and gut function.
Curry paste, garlic, herbs, and chilli contain compounds that may help reduce oxidative stress and inflammation.