Chicken laksa Recipe

Name: Chicken laksa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 200 grm thin thai style rice noodles; 1 red capsicum; 400 grm chicken breast fillets trimmed cut into strips; 20 snowpeas trimmed; 1/3 cup laksa paste; 4 cup reduced salt chicken stock; 425 grm baby corn drained halved; 375 ml can coconut light evaporated milk; 2 green onions sliced diagonally; 2 tbsp coriander leaves

Servings: persons

200 grm thin thai style rice noodles
1 red capsicum
400 grm chicken breast fillets trimmed cut into strips
20 snowpeas trimmed
1/3 cup laksa paste
4 cup reduced salt chicken stock
425 grm baby corn drained halved
375 ml can coconut light evaporated milk
2 green onions sliced diagonally
2 tbsp coriander leaves

1
place noodles into bowl & cover with boiling water.
2
stand for 15 mins.
3
meanwhile, spray pan with oil.
4
cook Capsicums and chicken over med low heat for 4-5 mins until golden.
5
trf to lge saucepan add paste and stock and bring to boil.
6
add snowpeas and corn and simmer for 2-3 mins.
7
stir through coconut milk.
8
divide noodles between bowls.
9
top with sauce and garnish with onion and coriander

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 grm thin thai style rice noodles, 1 red capsicum, 400 grm chicken breast fillets trimmed cut into strips, 20 snowpeas trimmed, and more.

Yes, Chicken laksa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken laksa

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