Step 1 Put vermicelli noodles in a large heatproof bowl, cover with boiling water and leave to soak for 3 minutes; drain and set aside.
Step 2 Spray a large wok (or saucepan) with olive oil and set over medium heat. Add onion and stir until light golden. Add curry paste and stir for 1–2 minutes, or until fragrant. Add chicken and cook, stirring, for 2–3 minutes, or until slightly golden. Add stock, coconut milk, lime leaves and sliced ginger with 2 cups water; stir well.
Step 3 Increase heat to high; bring mixture to the boil. Add carrot to wok. Reduce heat to low and simmer for 5 minutes, or until chicken is cooked through. Add bok choy and snow peas; cook
for 1 minute. Remove wok from heat and add lime juice to taste.
Step 4 Divide reserved vermicelli noodles among 4 bowls. Ladle hot laksa over noodles, top with bean sprouts and serve.
Why this laksa ticks all the health boxes!
- You’ll cut the fat: Laksa is usually made from coconut cream or coconut milk, both of which are high in fat, particularly saturated fat. This recipe uses a mix of reduced-fat coconut milk and reduced-salt chicken stock to cut sat fat by 70 per cent.
- You’ll slash the salt: Commercially made stock is surprisingly high in sodium, so takeaway laksa can deliver 125 per cent of your maximum daily limit for sodium. This recipe not only swaps regular stock for a reduced-salt variety, but also replaces half of this stock with water to lower the total sodium content.
- You’ll pump up the veg: We should be eating at least five serves of veg a day. Laksa can be pretty light on veg, so this recipe calls for lots of leafy Asian greens. This gives you a healthy dose of fibre and antioxidant nutrients, such as beta-carotene and vitamin C.
- 2483g sodium
- 11.5g sat fat