Chicken Laksa

Chicken Laksa Serves: 4 Time to make: 20 mins This is a great winter warming dish!

Ingredients 200g thin Thai-style rice noodles 1 red capsicum, thinly sliced 400g chicken breast fillets, trimmed, cut into strips 1/3 cup laksa paste 4 cups reduced-salt chicken stock 20 snow peas, trimmed 425g can baby corn, drained, halved 375ml can coconut-flavored light evaporated milk 2 green onions, sliced diagonally 2 tablespoons coriander leaves

Nutrition (per serve) Energy: 1830kJ Calories: 437cal Protein: 38g Fat: 7.7g – saturated: 2.3g Carbohydrates: 51g – sugars: 18g Dietary Fibre: 3.7g Sodium: 1270mg Calcium: 127mg Iron: 4mg

Instructions

1. Place noodles into a bowl and cover with boiling water. Stand for 15 minutes. Drain.
2. Meanwhile, spray a frying pan with oil. Cook capsicum and chicken over medium-low heat for 4–5 minutes, until golden.
3. Transfer to a large saucepan, add paste and stock and bring to the boil. Add snow peas and corn and simmer for 2–3 minutes. Stir through evaporated milk.
4. Divide noodles between bowls. Top with soup and garnish with onion and coriander.

Ingredients to replace

1 1/2 teaspoons peanut oil
1/2 cup laksa paste
2 cups full-fat coconut milk
3 teaspoons palm sugar
1 tablespoon fish sauce

What was done

• Replaced the coconut milk with coconut flavoured evaporated milk
• Removed the peanut oil, fish sauce and palm sugar
• Added more vegetables

Traditional version (per serve)

Total energy 3260kJ
Total fat 47.6g (29g saturated fat)

This version version (per serve)

Total energy 1830kJ
Total fat 7.7g (2.3g saturated fat)
Recipe sourced from: Australian Healthy Food Guide