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Ingredients
- chicken thigh fillets 4, cut into cubes
- laksa paste 2-3 tbsp
- chicken stock 400ml
- coconut milk 400ml
- kaffir lime leaves 2, finely shredded
- beansprouts 200g
- rice or egg noodles 200g cooked
- red chilli 1, finely sliced
- fish sauce to season
Method
-
Step 1
Put the chicken and paste in a pan and heat them gently, turning the chicken in the paste. Stir in the chicken stock and bring everything to a simmer.
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Step 2
Add the coconut milk and lime leaves and simmer for 5 minutes, then add the beansprouts for 1 minute more.
-
Step 3
Divide the noodles between 4 bowls and divide the laksa between them. Sprinkle with chilli to serve and season with fish sauce.
Nutritional Information
- Kcals 527
- Fat 26.4g
- Carbs 40g
- Fibre 3.9g
- Protein 30.2g
- Salt 1g
