Chicken and Prawn Laksa
DinnerThis recipe is a twist on a classic southeast Asia typical soup recipe. The coconut milk base gives this soup plenty of flavour.
Calories527kcal
Carbs16g
Protein52g
Fats28g
For Rest DayPerformance Benefits
This recipe is low in carbohydrates, with a moderate amount of fat and a big hit of protein, making it the perfect rest day breakfast.
Health Benefits
Prawns are a rich source of selenium, one of the most effective antioxidants at maintaining healthy cells. They also contain high levels of Zinc, which is important to develop a healthy immune system
Expert Tips
Do not skip out on the fish sauce, it adds a beautiful salty and savory flavour to this dish.
Equipment
- Large Pot
Ingredients
- 1 tin Coconut milk (400ml)
- 1 tsp Red curry paste
- 300 ml Water
- 1 cube Chicken stock
- 1 tbsp Fish sauce
- 4 Chicken breast chopped
- 1 Red bell pepper chopped
- 1 Green bell pepper chopped
- 100 g Prawns
- 115 g Rice noodles
Instructions
- Heat the coconut milk in a large pot until it starts to boil, add the curry paste and combine well.
- Add the stock, fish sauce, chicken and peppers and allow to simmer for 15 mins.
- Meanwhile, cook the noodles as per packet instructions.
- Add the prawns to the soup and continue to cook for a further 4-5 mins until pink.
- Divide the noodles into bowls and pour over the soup.
Notes
Nutrition
Serving: 1ServingCalories: 527kcalCarbohydrates: 16gProtein: 52gFat: 28gSaturated Fat: 23gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.8gCholesterol: 170mgSodium: 719mgPotassium: 1262mgFiber: 3.5gSugar: 6.1gVitamin A: 77ugVitamin C: 133mgCalcium: 67mgIron: 3.6mg
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