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For the sauce

To garnish

  1. Heat the oil in a wide soup pot. Coat the chicken in the chilli garlic paste, then add to the pot and cook on each side for 4-5 minutes until cooked through and a little charred. Remove from the pot and set aside.
  2. Add the squash to the pot and cook for 2-3 minutes.
  3. In a separate bowl, blend all the ingredients for the sauce together until smooth, then add to the pan with the coconut milk and stock. Bring to a boil, then reduce to a simmer for 20 minutes. 
  4. Add the noodles and cook until heated through.
  5. Ladle into bowls and top with chopped pieces of chicken, lime wedges, sprouts, sprinkling everything with the coriander leaves and slices of fresh chilli.

Test Kitchen Tip: To make a delicious veggie laksa simply swap out the chicken for an equal amount of sliced tofu. 

Nutrition Facts

Per serving: 530kcals, 27.1g fat (16.7g saturated), 30g carbs, 4.7g sugars, 43.9g protein, 4.6g fibre, 0.528g sodium

ChickenGluten-freeDairy-freeDinnerFreezer-friendlyDiabetic-friendlyHigh-proteinBudget meals

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