Quick Chicken Laksa

  • cooking time
    10 m
  • calories per serve
    2653 cal
  • serves
150 g
rice noodles
spray oil for cooking
1 medium
onion (150g) chopped
1 tbsp
thai red curry paste
4 cups
chicken stock (1L)
1 small
red capsicum (150g) sliced
400 g
chicken breast fillet thinly sliced
375 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
1 tbsp
2 tbsp
MAGGI Authentic Thai Fish Sauce
1 cup
bean sprouts (80g)
1/4 cup
coriander (10g) chopped


  1. place noodles in a medium heatproof bowl. cover with boiling water; stand until just tender; drain.

  2. heat a large saucepan over medium heat; spray with oil; add onion, cook for 1 minute, add curry paste and cook 1 minute.

  3. add stock and bring to the boil. add capsicum and chicken, simmer 1 minute.

  4. combine NESTLÉ CARNATION Light & Creamy Evaporated Milk, cornflour and MAGGI Authentic Thai Fish Sauce. add to saucepan, return to the boil then simmer 1 minute. stir in noodles and allow to heat through. transfer to serving bowls and top with bean sprouts and coriander.

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