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Chicken Laksa Recipe

Spice up your mealtimes with our Chicken Laksa recipe! Laksa is a popular noodle dish from Southeast Asia, traditionally combining rice noodles, meat or fish and heaps of vegetables in a rich, spicy coconut broth. 

The downside? Although traditional Laksa recipes taste incredible, they’re often packed with lots of saturated fat from the rich coconut cream and high in salt and sodium from the stock and seasonings – which aren’t the best choices for your heart health.

But we’ve got your back! We’ve created lots of healthier versions of popular dishes as part of our Healthy Hearts programme – so you can enjoy world cuisine knowing you’ve made a healthy, nutritious choices.

Our Chicken Laksa recipes does just that. It uses lighter coconut milk to cut back on fat, swaps to reduced salt stock to reduce the sodium and opts for wholewheat noodles for added fibre. But you wouldn’t tell the difference, it tastes incredible for only a fraction of the calories!

The best bit? Our Chicken Laksa recipe is packed with a whopping 41g of protein per serving, so it’s perfect as a post-workout meal to help repair your muscles. 

Plus, it only takes 30 minutes to whip up from prep to plate. Simply fry the chicken breast and bring to the boil with the coconut spiced broth. Then throw in your veggies and noodles and you’ve got yourself your Chicken Laksa. No fuss, just tasty and nutritious food!

Serves: 2

Prep time: 5 mins

Cook time: 25 mins

Suitable for freezing: no

Ingredients:

  • Low calorie oil spray
  • 200g chicken breast
  • ½ tbsp Thai red curry paste
  • 500ml salt free chicken stock
  • 100ml light coconut milk
  • 100g dried wholewheat noodles
  • 50g pak choi
  • 60g beansprouts
  • 2 spring onions, sliced
  • ½ red chilli, deseeded and sliced
  • ½ lime, cut into wedges
  • Fresh coriander, chopped

Method:

  1. Spray a frying pan with some low-calorie oil spray and bring to a medium heat.
  2. Add chicken breast and cook for 6-7 minutes on each side until cooked through, turning every couple of minutes.
  3. Once cooled tear chicken into bite size pieces.
  4. In a large saucepan fry red Thai curry paste to release the fragrances.
  5. Add chicken stock and light coconut milk and bring to the boil for 2-3 minutes.
  6. Add noodles and leave to cook for 4 minutes.
  7. Reduce to a simmer then add pak choi, beansprouts, spring onions and torn chicken and heat through.
  8. Divide between two large bowls and top with sliced red chilli, lime juice and fresh coriander.

Looking for more healthy takes on indulgent dishes? We've got you covered with our Healthy Hearts recipes. Try our Ginger Chicken and Cashews when you're craving Chinese cuisine or give our Chicken and Vegetable Paella a try al fresco when you're dreaming of some Spanish sunshine.