Creamy Chicken Laksa

  • cooking time
    10 m
  • calories per serve
    488 cal
  • serves
250 g
Rice noodles
1/4 cup
Laksa or thai red curry paste (75g)
250 g
Chicken breast fillets, thinly sliced
2 cans (375ml)
NESTLÉ CARNATION Light & Creamy Coconut flavoured Evaporated Milk
2 tbsp
MAGGI Thai Fish Sauce
1 medium
Carrot, cut into strips (120g)
1/2 cup
Mushrooms, sliced
1/2 cup
Frozen peas (60g)
2 cups
Bean sprouts (160g)
1/4 cup
Chopped, coriander (10g)


  1. Place noodles in a heatproof bowl; cover with boiling water; stand until just tender; drain; set aside.

  2. Meanwhile, heat laksa paste in a large saucepan over medium heat, until fragrant; add chicken and cook over a high heat for 2 minutes.

  3. Add Light & Creamy Coconut flavoured Evaporated Milk and  Fish Sauce and bring to the boil.

  4. Add carrot, mushrooms and peas, and cook until tender. Add bean sprouts and noodles just before serving. Serve topped with coriander.

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