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Chicken Laksa with Carrot Noodles (20-minute recipe)

  • Total Time: 0 hours
  • Yield: 4 1x
  • Diet: Gluten Free


Units Scale
  • 1 brown onion
  • 1 red chillis
  • 2 cm piece ginger
  • 1 stick lemongrass
  • 1 tbsp extra virgin olive oil
  • 400 g chicken strips
  • 1 1/2 l chicken or vegetable stock
  • 270 g coconut milk
  • 2 tbsp red curry paste
  • 2 kefir lime leaves
  • 250 g mushrooms, sliced
  • 2 large carrots, spiralized
  • 2 bunches bok choy, end cut off, leaves separated
  • 1 Lime to serve, optional


  1. Blend onion, chillis, lemongrass and ginger in food processor until chopped.
  2. Heat oil in a large saucepan. Add blended mix and brown for 2 minutes. Add chicken and curry paste. Cook for 3 minutes.
  3. Add stock, water, kefir lime leaves and coconut milk. Bring to the boil and cook for 5 min.
  4. Add carrot noodles, bok choy and mushrooms. Cook for 5 mins. Serve with fresh limes.


Perfect for cold weather. Freeze any leftover lemongrass, ginger or kefir lime leaves.

  • Prep Time: 5 mins
  • Cook Time: 15 ins

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