Dinner serves 4
Preparation 10 mins
Cooking 15 mins
Food units per serve 1 protein, 1 bread and cereal, 1 vegetable, 0.3 dairy, 1 healthy fat and oil
Laksa is traditionally made with full-fat coconut milk, which has made it off-limits for those watching their weight; this light version puts it firmly back on the menu.
- 60 g vermicelli rice noodles
- 1 tbsp vegetable oil
- 2 tbsp red curry or laksa paste
- 2.5 cups chicken liquid stock, salt reduced
- 400 g chicken breast, thinly sliced
- 200 g shiitake mushrooms, sliced if large
- 100 g mushrooms - any type
- 1 cup coconut-flavoured evaporated milk
- 100 g Chinese greens
- 2 kaffir lime leaves, shredded (optional)
- 1/2 cup coriander, roughly torn
- 50 g bean sprouts
1. Prepare the noodles according to the packet instructions.
2. Heat the oil in a large saucepan over medium heat. Add the paste and cook, stirring, for 2–3 minutes or until fragrant.
3. Pour in the stock and bring to the boil, then reduce the heat and simmer for 5 minutes. Add the chicken, 100 g of shiitake mushrooms and milk and simmer for 5 minutes or until the chicken is just cooked. Add the Chinese greens, the rest of the mushrooms, lime leaves and noodles.
4. Divide the laksa, coriander and bean sprouts among four bowls and finish with cucumber, chilli, lime juice and fish sauce, to taste.