Super Lo-Cal Noodle Chicken Laksa

Super Lo-Cal Noodle Chicken Laksa

Super Lo-Cal Noodle Chicken Laksa

Preparation time:15 mins
Cooking time:15 mins


Laksa Broth:

  • 1 Tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 4 Tbsps laksa paste (store-bought or homemade)
  • 2 cups vegetable broth (low-sodium)
  • 1/2 can (200ml) light coconut milk
  • 1 Tbsp Chang's Gluten Free Tamari Light Soy Sauce (280ml) (low-sodium)
  • 1 tsp brown sugar (optional)
  • Salt and pepper to taste

Laksa Toppings:


Preparing the Laksa Broth:

  1. Heat up a medium size pot on high heat, once it's hot add vegetable oil and sear the chicken until browned and cook through and set aside.
  2. In the same pot add 2 tbsp vegetable oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant on medium heat.
  3. Add the laksa paste to the pot and stir-fry for another 2 minutes to release its flavours.
  4. Pour in the vegetable broth and bring it to a boil. Reduce the heat and simmer for 10-15 minutes to allow the flavours to meld.
  5. Stir in the light coconut milk, soy sauce, and brown sugar (if using). Simmer for an additional 5 minutes.
  6. Season the broth with salt and pepper to taste. Adjust the seasoning as needed.

Preparing the Laksa Toppings:

  1. Remove Chang's Super Lo-Cal Wide Noodles from the packet, rinse in cold running water for 15 seconds and drain well.
  2. Arrange the cooked chicken (or tofu), bean sprouts, and Chang's Super Lo-Cal Wide Noodles in serving bowls.

Assembling the Laksa:

  1. Ladle the hot laksa broth over the prepared toppings in each bowl.
  2. Garnish with fresh coriander and serve with lime wedges.

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