Serves:2
Preparation time:15 mins
Cooking time:15 mins
Ingredients:
Laksa Broth:
- 1 Tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 4 Tbsps laksa paste (store-bought or homemade)
- 2 cups vegetable broth (low-sodium)
- 1/2 can (200ml) light coconut milk
- 1 Tbsp Chang's Gluten Free Tamari Light Soy Sauce (low-sodium)
- 1 tsp brown sugar (optional)
- Salt and pepper to taste
Laksa Toppings:
- 200g chicken thigh (or tofu for a vegetarian option)
- 200g bean sprouts
- 2 packets Chang's Super Lo-Cal Wide Noodles
- Fresh coriander leaves for garnish
- Lime wedges for serving
Method:
Preparing the Laksa Broth:
- Heat up a medium size pot on high heat, once it's hot add vegetable oil and sear the chicken until browned and cook through and set aside.
- In the same pot add 2 tbsp vegetable oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant on medium heat.
- Add the laksa paste to the pot and stir-fry for another 2 minutes to release its flavours.
- Pour in the vegetable broth and bring it to a boil. Reduce the heat and simmer for 10-15 minutes to allow the flavours to meld.
- Stir in the light coconut milk, soy sauce, and brown sugar (if using). Simmer for an additional 5 minutes.
- Season the broth with salt and pepper to taste. Adjust the seasoning as needed.
Preparing the Laksa Toppings:
- Remove Chang's Super Lo-Cal Wide Noodles from the packet, rinse in cold running water for 15 seconds and drain well.
- Arrange the cooked chicken (or tofu), bean sprouts, and Chang's Super Lo-Cal Wide Noodles in serving bowls.
Assembling the Laksa:
- Ladle the hot laksa broth over the prepared toppings in each bowl.
- Garnish with fresh coriander and serve with lime wedges.
