Chicken Laksa with Rice Vermicelli Noodles

Spicy
Asian
Low Calorie
Meat
Chicken

Laksa is a soul-warming, spicy noodle soup originating from the Peranakan culture—a delightful fusion of Chinese and Malay cuisines. The dish beautifully marries chicken and beansprouts in a rich, flavorful broth, offering a comforting meal as the seasons change.

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Nutrition Per Serving

Calories 625
Carbs 46.3g
Fat 32.4g
Fibre 5.5g
Protein 38.8g
Sugar 11.3g

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0.0 min
Bring a pan of water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.
0.5 min
Zest and juice the lime, reserving the correct amount of lime juice.
1.5 min
Finely chop the lemongrass, garlic and ginger.
3.5 min
Cut the chicken breast into strips.
5.0 min
Julienne the snow peas and finely slice the fresh red chillies.
6.5 min
In a wok, stirfry the curry paste, garlic, ginger and lemongrass over medium heat for 1 minute.
7.5 min
Stir in the coconut milk and stock, and bring to a simmer.
8.5 min
Add the chicken and simmer for 5-10 minutes, or the chicken is cooked.
10.0 min
Remove the boiling water from the heat, add the rice vermicelli, cover and set aside.
11.0 min
Add the snow peas to the chicken and continue to simmer.
13.0 min
When the vermicelli noodles are cooked, drain and add to the laksa.
14.0 min
Stir in the sugar, fish sauce, zest and lime juice.
15.0 min
Season with salt and pepper to taste and ladle into serving bowls.
17.0 min
Garnish with beansprouts and fresh red chilli as desired.