- Cooking oil spray
- 1 large onion, thinly sliced
- 2tbsp Thai red curry paste
- 400g skinless chicken breasts, sliced
- 25g fresh ginger, thinly sliced
- 400ml reduced-salt chicken stock
- 400ml tin reduced-fat coconut milk
- 2 kaffir lime leaves or zest 1 lime, plus lime juice to taste
- 100g vermicelli rice noodles
- 1 large carrot, thinly sliced diagonally
- 300g baby pak choi, trimmed and leaves separated
- 150g sugar snap peas or mangetout, halved
- 50g beansprouts, blanched, to garnish (optional)
- Spray a large wok or deep non-stick frying pan with oil and set over a medium heat. Add the onion and cook, stirring, for 5 min or until light golden. Add the curry paste and stir for 1–2 min or until fragrant. Add the chicken and ginger, and cook, stirring, for 2–3 min until light golden. Add the stock, coconut milk, lime leaves or zest and 250ml water and stir well. Increase the heat to high and bring the mixture to the boil.
- Add the carrot to the laksa, then reduce the heat to low and simmer for 5 min or until the chicken is cooked through. Add the pak choi and sugar snap peas or mangetout, then cook for 1 min more.
- Meanwhile, put the vermicelli noodles in a large heatproof bowl, cover with boiling water and leave to soak for 3 min. Drain.
- Remove the laksa from the heat and add lime juice, to taste. Divide among 4 bowls with the noodles, then top with beansprouts, if using.
Classic chicken laksa per serving: 516kcal, 25.8g fat, 15.9g saturates, 33.8g carbs, 6.1g sugars, 3.2g fibre, 34.7g protein, 2.3g salt, 38mg calcium, 1.6mg iron
HOW WE DID IT…
We cut back the fat by swapping regular coconut milk, which is high in saturates, for reduced-fat coconut milk. Plus we fried the onions using spray oil.
We reduced salt by using a reduced-salt stock and diluting it with more water. We further lowered calories by using less chicken and fewer noodles.
We added more veg – in fact, we doubled the amount and used a greater variety for a better mix of nutrients. For example, we included pak choi, which is rich in calcium.