- Serves 2
With just a few clever swaps, our reinvention of this Asian soup can save you a third of the kilojoules of a traditional laksa without sacrificing any of the magic flavours.
- 75 g dried rice vermicelli
- 1½ Tbsp laksa paste or gluten-free laksa paste
- 2 tsp salt-reduced chicken stock granules
- 250 ml (1 cup) boiling water
- 185 ml (¾ cup) Light Coconut Milk
- 300 g skinless chicken breast fillet, trimmed of fat, thinly sliced
- 8 cherry tomatoes, halved
- 1 carrot, halved lengthways, thinly diagonally sliced
- 100 g green beans, trimmed, diagonally sliced
- 2 tsp brown sugar
- ¼ cup bean sprouts
- ¼ cup coriander leaves
- ¼ cup mint leaves
- 1 lime cut into wedges to serve
- Put noodles in a small heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until noodles soften. Drain well and divide between serving bowls.
- Meanwhile, put laksa paste, stock powder, water and coconut milk in a medium saucepan over a medium heat and stir to combine. Bring to a simmer. Add chicken, tomato, carrot and beans and cook for 6-7 minutes or until chicken is just cooked. Stir in brown sugar.
- Using a ladle, spoon laksa mixture over noodles. Top with bean sprouts, coriander and mint leaves. Serve with lime wedges.
For a delicious seafood flavour, you can replace the chicken with
500g green prawns, peeled
If you prefer, replace the coriander leaves with basil and the lime wedges with lemon.
By using light coconut milk and eliminating extra oils, we’ve cut down the fat of a traditional laksa by a third (reducing the saturated fat by three-quarters) and lowered the sodium by a whopping 1000mg per serve. We’ve upped the goodness with plenty of vegies and lean chicken, and cut the carbs, so you’ll feel full without a BGL blowout.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||6.7 g|
|Total carbohydrates||45.6 g|
|- Sugars||11.4 g|
|Dietary fibre||5.1 g|