Singapore Chicken Laksa Recipe
Servings: 4
Ingredients
- 1 jar John West Singapore Laksa Paste
- 3 tsp brown sugar
- 2Â 1/2 c. water
- 500 gm sliced boneless chicken, (see Note)
- 1Â 1/2 c. coconut cream
- 250 gm rice noodles
- Â Â prepared according to directions
- Â Â Blanched snowpeas
- Â Â bean sprouts
- Â Â deep-fried beancurd
- Â Â fish balls
- Â Â fresh mint
- Â Â coriander
- Â Â sliced cucumber
- Â Â lime
Directions
- Place Laksa Paste and brown sugar into a medium saucepan. Add in water and chicken. Bring to the boil and simmer for 5 - 10 min, till chicken is cooked. Add in coconut cream, reheat. Stir in chicken, simmer till cooked. Place noodles into bowls with blanched snowpeas and bean sprouts.
- Pour soup over. Serve garnished with deep-fried beancurd, fish balls, fresh mint and coriander, sliced cucumber and lime.
- Note: Uncooked mixed seafood can be substituted for chicken for seafood laksa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 473g | |
| Recipe makes 4 servings | |
| Calories 829 | |
| Calories from Fat 271 | 33% |
| Total Fat 31.38g | 39% |
| Saturated Fat 20.94g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 222mg | 9% |
| Potassium 383mg | 11% |
| Total Carbs 116.65g | 31% |
| Dietary Fiber 2.2g | 7% |
| Sugars 60.53g | 40% |
| Protein 19.99g | 32% |
