Low-Fat Chicken And Prawn Laksa Recipe

Recipe By Slurrp

This low-fat chicken and prawn laksa is a delicious and healthy twist on the traditional Malaysian dish. Made with a fragrant broth of coconut milk, lemongrass, and spices, it is packed with flavor. Tender chicken and succulent prawns are added to the broth along with rice noodles and a variety of vegetables. This dish is light, yet satisfying, and perfect for a quick and easy weeknight dinner.

4.7
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30minstotal
30m.total
Low-Fat Chicken And Prawn Laksa
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Ingredients for Low-Fat Chicken And Prawn Laksa Recipe

  • 1/4 tablespoon Vegetable Oil
  • 1/4 Onion, Finely Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 piece Thumb Sized E Of Ginger, Grated
  • 3/4 tablespoon Laksa Paste
  • 1 cup Chicken Stock
  • 1/4 can Coconut Milk
  • 1/2 Stalks Lemongrass, Bruised
  • 1 Kaffir Lime Leaves
  • 1/2 tablespoon Fish Sauce
  • 1/2 Boneless, Skinless Chicken Breasts, Thinly Sliced
  • 50 gram Prawns, Peeled And Deveined
  • 50 gram Rice Noodles
  • as required Bean Sprouts, Sliced Red Chili, And Fresh Cilantro For Garnish

Directions: 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.
Nutrition
value
912
calories per serving
48 g Fat35 g Protein82 g Carbs19 g FiberOther

Current Totals

  • Fat
    48g
  • Protein
    35g
  • Carbs
    82g
  • Fiber
    19g

MacroNutrients

  • Carbs
    82g
  • Protein
    35g
  • Fiber
    19g

Fats

  • Fat
    48g

Vitamins & Minerals

  • Calcium
    237mg
  • Iron
    8mg
  • Vitamin A
    2384mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    2mg
  • Vitamin B9
    196mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    93mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    161mg
  • Manganese
    3mg
  • Phosphorus
    452mg
  • Selenium
    29mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp