Chicken Laksa with Carrot Noodles (20-minute recipe)
Want a healthy laksa recipe that is ready in 20 minutes? Yes, please!
I used carrot noodles instead of vermicelli, not because I think they are unhealthy (they're not) but because carrots are so good for you. An additional dose of vitamin C from the carrots is good for your immunity, energy, and healthy eyes. It's also another food to eat for clear, healthy skin.
You can use vermicelli noodles if you want!
If you want to use carrot noodles, you'll need a spiralizer (or buy the carrots already spiralized). Spiralizers start at about $10 and you can buy online here or from most homewares places.
This recipe is naturally paleo, dairy-free, gluten-free, refined sugar-free, nut-free, parev, etc... if you need those things. Skip the chicken and use veggie stock and it'll be vegan and vegetarian too - perfect for meatless Monday.
Freeze the leftover lemongrass, ginger and kefir lime leaves until you need it again. You can also freeze any coconut milk you don't use.
Add your own spin to the recipe: serve with crushed peanuts, coriander/cilantro, top with bean sprouts or throw in other veggies like zucchini, broccolini or capsicum/peppers.
- 1 brown onion
- 1-2 red chillis
- 1-2cm (1inch) piece ginger
- 1 stick lemongrass
- 1 tablespoon extra virgin olive oil
- 400g chicken strips
- 1.5L chicken or vegetable stock
- 270ml (9oz) coconut milk
- 2 Tbsp red curry paste
- 2 kefir lime leaves
- 250g mushrooms, sliced
- 2 large carrots, spiralized
- 2 bunches bok choy, end cut off, leaves seperated
- Lime to serve, optional
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