Name: Low-fat chicken and prawn laksa
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 350 gram chicken breast fillets; 250 gram rice stick noodles; 2 1/2 tablespoon (60g) purchased laksa paste; 3 clove garlic, crushed; 1 5cm piece fresh ginger, finely grated; 375 millilitre can coconut-flavoured light evaporated milk; 2 cup (500ml) salt-reduced chicken stock; 4 large (250g) uncooked prawns, peeled, with tails intact; 1 bunch (500g) baby pak choy, leaves separated, coarsely chopped; 200 gram snow peas, topped, thickly sliced diagonally; 2 teaspoon fish sauce, or to taste; 80 gram beansprouts, trimmed; 4 green onions (shallots), sliced diagonally; 1/2 cup fresh coriander leaves; lime wedges, to serve

Low-fat chicken and prawn laksa

Catherine Finneran from Padstow, NSW has requested a low-fat laksa recipe. This one has all the flavour of a traditional laksa with a fraction of the fat.

Ingredients

350 gram chicken breast fillets

250 gram rice stick noodles

2 1/2 tablespoon (60g) purchased laksa paste

3 clove garlic, crushed

1 5cm piece fresh ginger, finely grated

375 millilitre can coconut-flavoured light evaporated milk

2 cup (500ml) salt-reduced chicken stock

4 large (250g) uncooked prawns, peeled, with tails intact

1 bunch (500g) baby pak choy, leaves separated, coarsely chopped

200 gram snow peas, topped, thickly sliced diagonally

2 teaspoon fish sauce, or to taste

80 gram beansprouts, trimmed

4 green onions (shallots), sliced diagonally

1/2 cup fresh coriander leaves

lime wedges, to serve

Method

1.Place chicken in a medium saucepan. Cover with water; bring to a simmer over medium heat. Reduce heat to lowest possible setting; poach gently until chicken is just cooked. Remove chicken and set aside.

2.Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water; set aside, stirring occasionally, 10 minutes, or until tender. Drain, rinse and set aside.

3.Place laksa paste, garlic and ginger in a large saucepan. Cook, stirring, over medium heat, 2 minutes, or until aromatic. Add evaporated milk and stock; bring to a simmer.

4.Add prawns, pak choy and snow peas to soup. Bring back to a simmer; simmer, stirring occasionally, 2 minutes, or until prawns have changed colour and vegetables are bright green. Remove from heat; stir in fish sauce.

5.Slice chicken thinly. Divide noodles among 4 deep serving bowls; top with chicken.

6.Ladle soup over; top with prawns and combined beansprouts, green shallots and coriander. Serve with lime wedges.

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