Chicken laksa with rice noodles

Chicken laksa with rice noodles

Eat Right For Your Body Type
Lisa Linder

This dish is somewhat like a Malaysian laksa, but much lighter and easier to digest. This is a wonderful dish for those with a vata imbalance as it is creamy, unctuous and grounding. It is also suitable for pitta as the coconut milk and fresh herbs all balance pitta. Rice noodles are easier to digest than wheat noodles and are very grounding. This is not a great dish for kapha as it can be a little heavy for them, although you could lighten the dish by substituting firm tofu instead of the chicken (also good for pitta) and using buckwheat noodles and less coconut milk.


Quantity Ingredient
1 tablespoon vegetable or coconut oil
1 small–medium onion, peeled and finely chopped
10g ginger, peeled and made into a paste, (plus extra juliennes for garnish, optional)
2 fat garlic cloves, peeled and made into a paste
1/4 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper, or to taste (pitta please omit)
250ml good-quality chicken stock
3 medium chicken breasts, skinned and cut into large pieces
or 4 boned chicken thighs, skinned and cut into large pieces
250-300ml coconut milk
3/4 teaspoon garam masala, (pitta please omit)
2-2 1/2 teaspoons lime or lemon juice, or to taste
180-190g rice noodles, cooked according to packet instructions
200g vegetables of your choice, blanched or steamed
handful coriander leaves, to serve
handful fresh mint, to serve
carrot, finely julienned, to serve


  1. Heat the oil in a medium non-stick saucepan. Add the onion and cook until soft and turning golden at the edges. Add the ginger and garlic pastes and cook for 40–50 seconds, stirring often until the garlic smells cooked. Add the spices, seasoning and a small splash of water and cook until the water has evaporated and the paste has had 20–30 seconds to cook.
  2. Add the stock, bring to a boil and simmer, covered, for 12 minutes. The water should be quite reduced. Add the chicken, coconut milk and garam masala, bring to a boil, then cover and simmer on a low heat until the chicken is done, around 3–4 minutes for breast and 5–6 minutes for thigh (depending on how large the pieces are). The curry should be of a medium creamy consistency. Stir in the lime or lemon juice, taste and adjust the seasoning.
  3. Place the cooked noodles in individual bowls or deep sided plates, add the chicken on one side and the vegetables in neat piles on the other and pour over the coconut curry. Garnish with lots of fresh mint and coriander and carrot julienne.
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