Spice up the family feed and make this easy Chicken laksa recipe. It’s fresh, creamy and delicious!
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes, (+ 5 mins standing time)
(+ 5 mins standing time)
Ingredients
220g jar laksa paste
1 tbs finely grated ginger
1 tsp ground turmeric
4 cups (1L) chicken stock
2 Coles Australian RSPCA Approved Chicken Breast Fillets
500g pkt Coles Diced Butternut Pumpkin
250g rice stick noodles
400g can coconut milk
1 tbs lime juice
1 tbs fish sauce
2 tsp brown sugar
2 spring onions, thinly sliced diagonally
1 long red chilli, thinly sliced
1 cup coriander leaves
½ cup mint leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large saucepan over medium-high heat. Add the laksa paste, ginger and turmeric and cook, stirring, for 1 min or until aromatic. Add the stock and bring to a simmer, then add the chicken and reduce heat to medium-low. Cook, turning occasionally, for 10 mins or until the chicken is cooked through. Use tongs to transfer the chicken to a heatproof bowl. Set aside for 5 mins to cool slightly.
Step 2
Meanwhile, add the pumpkin to the laksa mixture. Cook for 10 mins or until pumpkin is tender. Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 mins to soak. Drain and divide among serving bowls. Use 2 forks to coarsely shred the chicken.
Step 3
Add the coconut milk, lime juice, fish sauce and sugar to the laksa mixture. Cook for 5 mins or until heated through. Ladle the soup over the noodles. Top with shredded chicken, spring onion, chilli, coriander and mint.
