Try this Singapore Chicken Laksa recipe, or contribute your own.
Suggest a better descriptionPlace Laksa Paste and brown sugar into a medium saucepan. Add water and chicken. Bring to the boil and simmer for 5 to 10 minutes, until chicken is cooked. Add coconut cream, reheat. Stir in chicken, simmer until cooked. Place noodles into bowls with blanched snowpeas and bean sprouts. Pour soup over. Serve garnished with deep-fried beancurd, fish balls, fresh mint and coriander, sliced cucumber and lime. Note: Uncooked mixed seafood can be substituted for chicken for seafood laksa. Recipe by: Super Food Ideas (Aussie Magazine)
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Serving Size: 1 Serving (451g) | ||
Recipe Makes: 4 | ||
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Calories: 716 | ||
Calories from Fat: 320 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.5g | 47 % | |
Saturated Fat 28.8g | 144 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 87.5mg | 27 % | |
Sodium 219.6mg | 8 % | |
Potassium 735.5mg | 19 % | |
Total Carbohydrate 69.3g | 20 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 65.4g | ||
Protein 32.8g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 716
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