Chicken Laksa With Bok Choy, Bean Shoots & Coriander
Chicken Laksa With Bok Choy, Bean Shoots & Coriander
Easy, fresh and full of flavour! A great weeknight meal option. Feel free to use as few or as many toppings as you like. 🍜
Ingredients
- 3 tablespoons laksa paste
- 400 ml canned coconut cream
- 1 litre chicken stock
- 8–10 chicken tenderloins
- 200 g rice noodles
- 2 bunches bok choy leaves separated
- 2 tablespoons fish sauce
- 1/2 cup lime juice
Topping Suggestions
- spring onion sliced
- coriander leaves
- bean shoots
- red chilli sliced
- fried shallots
- lime juice
Instructions
- Place a large pot or saucepan over medium–high heat. Add the laksa paste and stir-fry for 1–2 minutes until fragrant. Pour in the coconut cream and cook, stirring, for 3–4 minutes. Add the chicken stock and bring to the boil.
- Add the chicken tenderloins to the pot. Reduce the heat to a simmer and cook for about 10–12 minutes.
- Meanwhile, prepare the rice noodles according to the packet instructions. Drain and set aside.
- Once the chicken is cooked, remove it and shred or slice into bite-sized pieces. Return the chicken to the laksa broth. Add the bok choy and cook for another 2–3 minutes. Stir in the fish sauce and lime juice.
- Divide the rice noodles among serving bowls and top with the chicken laksa. Finish with your choice of the suggested toppings.
Nutrition
Calories: 783kcalCarbohydrates: 68gProtein: 40gFat: 42gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 72mgSodium: 1553mgPotassium: 2078mgFiber: 8gSugar: 9gVitamin A: 18810IUVitamin C: 197mgCalcium: 482mgIron: 7mg
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