Low-fat chicken and prawn laksa
Serves 4Cuisine type: AsianCooking time:
Less than 30 minutesSpecial options: Low fatCourse: MainFavourite flavours: Soup
Catherine Finneran from Padstow, NSW has requested a low-fat laksa recipe. This one has all the flavour of a traditional laksa with a fraction of the fat.
350g chicken breast fillets
250g rice stick noodles
2 1/2 tablespoons (60g) purchased laksa paste
3 garlic cloves, crushed
5cm piece fresh ginger, grated finely
375ml can coconut-flavoured light evaporated milk
2 cups (500ml) salt-reduced chicken stock
4 large (250g) uncooked prawns, peeled, with tails left intact
1 bunch (500g) baby pak choy, leaves separated, coarsely chopped
200g snow peas, topped, thickly sliced diagonally
2 teaspoons fish sauce, or to taste
80g bean sprouts, trimmed
4 green onions (green shallots), sliced diagonally
1/2 cup fresh coriander leaves
Lime wedges, to serve
1. Place chicken in a medium saucepan. Cover with water and bring to a simmer over medium heat. Reduce heat to lowest possible setting and poach gently until chicken is just cooked. Remove chicken from water and set aside.
2. Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water and set aside, stirring occasionally, for 10 minutes or until tender. Drain, rinse and set aside.
3. Place laksa paste, garlic and ginger in a large saucepan. Cook, stirring, over medium heat for 2 minutes or until aromatic. Add evaporated milk and stock, and bring to a simmer.
4. Add prawns, pak choy and snow peas to the soup. Bring back to a simmer and simmer, stirring occasionally, for 2 minutes or until prawns have changed colour and vegetables are bright green. Remove from heat and stir in fish sauce.
5. Slice chicken thinly. Divide the noodles among 4 deep serving bowls; top with chicken. Ladle soup over and top with the prawns and combined bean sprouts, green shallots and coriander. Serve with the lime wedges.
Not suitable to freeze. Suitable to microwave.