© 2015 by Andrea Kristin.

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Recipe: Chicken and Pak Choy Laksa

March 16, 2016


Ultra easy, fast and healthy. This laksa will leave you feeling full and fresh, a great mid-week meal.



  • 1 bunch baby pak choy, cut lengthways into wedges

  • 200 g green beans, trimmed

  • 300 g chicken breast, cut into thin slices

  • 50 g rice stick noodles

  • 2 tsp peanut oil

  • 220 g jar laksa paste

  • 400 ml can coconut paste

  • 2 cups (500ml) vegetable stock

  • 2 tsp fish sauce

  • 2 tsp brown sugar

  • 2 tsp mint

  • Lime wedges, to serve



  1. Brown the chicken in a large fry pan then set aside.

  2. Place the noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 minutes to soften. Drain well. Divide among serving bowls.

  3. Meanwhile, heat the oil in a large saucepan over high heat. Add the laksa paste and cook, stirring, for 1 minute or until aromatic. Add the coconut milk and stock and bring to a simmer. Add the browned chicken. Add the pak choy, mint and green beans and cook for a further 1 minute or until tender-crisp.

  4. Divide the laksa mixture among the bowls with the noodles. Top with bean sprouts and coriander. Serve with lime wedges.

This recipe has been adapted from a Coles recipe.

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