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BodyPro Personal Training

Healthy Chicken Laksa
Prep 10min     Cook 15min   Serves 4
Tsp Coconut oil or Cooking Oil Spray
1 large onion, thinly sliced
2tbsp Thai red curry paste
400g skinless chicken breasts, sliced
25g fresh ginger, trhinly sliced
400ml chicken stock
400ml tin reduced-fat coconut milk
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
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 minutes 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 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 1min more.
Mean while, put the vermicelli noodlesin a large heatproof bowl, cover with boiling water and leave to soak for 3min. 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.
Per Serving
357Kcal
10.9g Fat
6.9g Saturates
35.3g Carbs
10.2g Sugars
4.5g Fibre
29.6g Protein
0.8g Salt

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