Dinner · 40 min · thai

Chicken Laksa

Chicken thighs does the heavy lifting here, with rice noodles rounding it out. A Thai dinner that takes 40 minutes, start to finish. At 680 calories and 46g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.25 lb Chicken thighs
• 8 oz Rice noodles
• 14 oz Coconut milk
• 3 tbsp Laksa paste
• 2 cups Bean sprouts
• 1 Cucumber
• 1/2 cup Mint

Steps

1. Poach the chicken thighs in the coconut milk whisked with laksa paste for 20 minutes, until cooked through.
2. Lift out the chicken and shred it with two forks; keep the broth at a bare simmer.
3. Soak the rice noodles in hot water until pliable, then drain.
4. Return the shredded chicken to the broth and season with salt and a squeeze of lime.
5. Divide the noodles among deep bowls.
6. Ladle the steaming laksa over the noodles.
7. Top with bean sprouts, cucumber ribbons, and mint.
8. Serve immediately with extra lime on the side.

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