Low-Fat Chicken And Prawn Laksa Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add the onion, garlic, and ginger, and cook until softened.
• STEP 2.Add the laksa paste and cook for another minute, stirring constantly.
• STEP 3.Pour in the chicken stock and coconut milk, and bring to a simmer. Add the lemongrass, lime leaves, and fish sauce, and let simmer for 10 minutes.
• STEP 4.Add the chicken and prawns to the pot, and cook until they are cooked through.
• STEP 5.Meanwhile, cook the rice noodles according to package instructions.
• STEP 6.Divide the cooked rice noodles among serving bowls. Ladle the laksa broth over the noodles, and top with bean sprouts, sliced red chili, and fresh cilantro.
• STEP 7.Serve hot and enjoy!

Cooking Tips

• You can adjust the spiciness of the laksa by adding more or less laksa paste.
• Feel free to add other vegetables such as bok choy or mushrooms to the laksa.
• For a vegetarian version, omit the chicken and prawns and use vegetable stock instead of chicken stock.

Storage and Serving

• Leftover laksa can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the laksa gently on the stovetop or in the microwave before serving.
• Garnish with fresh lime wedges and extra cilantro for an added burst of flavor.