Traditional laksa recipes are usually made with coconut milk which is high in saturated fat and kilojoules. Swapping the coconut milk for coconut flavoured evaporated milk is a clever way of lowering the saturated fat and kilojoule content, without comprising on taste!
Ingredients – serves 4
1 tbsp olive oil
300g (1 large) chicken breast, finely sliced
1 tbsp laksa paste
2 x 500g cans spicy pumpkin and lentil soup
2 cups hot water
300g rice vermicelli noodles
500g frozen mixed vegetables
1 x 375ml can coconut flavoured evaporated milk
- Heat oil in a large saucepan. Add laksa paste and chicken to the pan and gently cook, stirring until chicken is firm.
- Add the canned soup and 2 cups of hot water to the saucepan. Stir through and bring to the boil.
- Soak noodles in hot water until they are soft and transparent. Drain and cut into small pieces.
- Add frozen vegetables and cooked noodles to the laksa mixture. Stir well and simmer on low heat for 5 minutes.
- Stir in the coconut flavoured evaporated milk, heat through and serve.
Make a vegetarian laksa by replacing the chicken with 300g of firm tofu.
You can make your own coconut flavoured evaporated milk by adding 1 teaspoon coconut essence to 1 can of reduced fat evaporated milk.