Chicken and Vegetable Laksa


This recipe is reproduced with permission from and was first published here.

Chicken and Vegetable Laksa

A delicious, spicy chicken laksa with lots of vegetables and fresh aromatic flavours like turmeric, ginger, makrut lime leaf, and chili. Healthy has never tasted so good or been ready so fast (just 20 minutes to make).

Serves: 4
Time to make: 20 mins


¼ cup laksa paste
½ teaspoon ground turmeric
3cm piece fresh ginger, peeled, thinly sliced
2 cups reduced-salt chicken stock
300ml light coconut milk
2 Makrut lime leaves, shredded
300g chicken breast fillet, thinly sliced
200g medium-firm tofu, cut into cubes
1 small bunch baby bok choy, cut lengthways into wedges
2 teaspoons lime juice, plus lime wedges, to serve
125g thin dried rice noodles
250g packet fresh kumara noodles (see tips)
250g packet fresh courgette noodles (see tips)
bean sprouts, to serve
chilli, sliced, to serve
fresh coriander, to serve


Heat a large saucepan or wok over medium-high. Add laksa paste, turmeric, and ginger and cook, stirring, for 2 minutes, or until the mixture is fragrant. Add stock, coconut milk, Makrut lime leaves, and ½ cup water and bring to the boil. Reduce heat and gently simmer, covered, for 7–8 minutes.

To the pan, add chicken and tofu and simmer for 3–4 minutes, or until the chicken is cooked through. Add bok choy and simmer for 1 minute. Stir in lime juice.

Meanwhile, in a large heatproof bowl, place rice noodles. Cover with boiling water and set aside for 5 minutes, or until softened. Drain.

Divide rice noodles, kumara noodles and courgette noodles among four bowls. Ladle over hot soup and top laksa with bean sprouts, sliced chilli and coriander. Serve laksa with lime wedges.

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