summary:
Traditional laksa is a killer when it comes to fat and calories so you’ll love this low cal, low fat version that still delivers on the all important protein and veggies. Soups are great for filling you up without overdoing the calories. Michelle Bridges
Ingredients
Serves 2
15 mins prep
10 mins cooking time
301 calories
- Olive oil spray
- 1 tablespoon laksa paste
- 500ml chicken stock
- 250ml Carnation Light & Creamy 98% Fat Free Coconut Milk
- 1/2 chicken breast, very thinly sliced
- 1 bunch broccolini, halved crossways
- 2 cups bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh coriander sprigs
- Lime wedges, to serve
Instructions
1. Spray the base of a large saucepan with olive oil and heat over medium heat. Add the laksa paste and cook, stirring, for 1-2 minutes or until fragrant.
2. Add the chicken stock and coconut milk and stir to combine. Bring to a very gentle simmer over medium heat. Add the chicken and broccolini stems. Cook for 5 minutes, adding the broccolini stems in the last 2 minutes, or until the chicken is cooked through and the broccolini is tender.
3. Divide the bean sprouts among serving bowls. Divide the laksa mixture between the bowls. Top with the mint and coriander. 4. Serve with the lime wedges.
Mish Tips
- Feel free to replace the broccolini with whatever is in the fridge or in season. Try a bunch of buk choy, sliced carrot or beans.
- Vegetarians replace chicken with 150g of firm Tofu, cut into cubes
This recipe is from Michelle Bridges
Michelle Bridges has over 120 simple, nutritious, and delicious recipes as part of her 12 Week Body Transformation.
Visit www.12wbt.com and find out why so many Mums love this program.
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