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Chicken Laksa

Name: Chicken Laksa
Yield: 4
Ingredients: Low-cal spray oil; 1 onion, finely chopped; 300g mushrooms, sliced; 2 garlic cloves, crushed; 1 tsp diced fresh root ginger; 1 red or green chilli, deseeded and thinly sliced; 1 stalk lemongrass, finely chopped; 1 litre chicken stock; 200ml reduced-fat coconut milk; Juice of 1 lime; 400g cooked skinned chicken breasts, sliced; 150g bean sprouts; 180g rice noodles (dry weight); Salt and freshly ground black pepper; 4 spring onions, chopped; A few sprigs of mint, chopped; Lime wedges, to serve

Enlist the help of this bowl of goodness to get you through the day.

Level	Easy
Serves	4
Bites	0.5

Ingredients

Low-cal spray oil

1 onion, finely chopped

300g mushrooms, sliced

2 garlic cloves, crushed

1 tsp diced fresh root ginger

1 red or green chilli, deseeded and thinly sliced

1 stalk lemongrass, finely chopped

1 litre chicken stock

200ml reduced-fat coconut milk

Juice of 1 lime

400g cooked skinned chicken breasts, sliced

150g bean sprouts

180g rice noodles (dry weight)

Salt and freshly ground black pepper

4 spring onions, chopped

A few sprigs of mint, chopped

Lime wedges, to serve

Method

Lightly spray a wok with oil and stir-fry the onion, mushrooms, garlic, ginger, chilli and lemongrass over a high heat for 2–3 minutes, until the onion and mushrooms are golden brown.

Add the stock, coconut milk, and lime juice. Simmer gently over a low heat for 5 minutes, then add the chicken and simmer for 5 minutes.

Meanwhile, cook the rice noodles according to the packet instructions and drain well.

Stir the bean sprouts and noodles into the soup and season to taste. Heat through gently for 2–3 minutes.

Serve sprinkled with spring onions and mint, with lime wedges for squeezing.

If you enjoyed this recipe, try our Thai Chicken Broth.