Healthy Laksa with Chicken Meatballs Recipe

On a cold night, it’s always nice to warm up with a bowl of soup! This delicious healthy Laksa with Chicken Meatballs is so yummy and filled with tasty veggies. 

If you love having a big bowl of soup for lunch or dinner, grab the recipe for this nutrient-packed Broccoli and Kale Green Soup. Both recipes will help you take your soup to the next level!

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• Ingredients
• Method

Healthy Laksa with Chicken Meatballs Recipe

Prep time: 20 mins + 20 mins chilling time

Cook time: 25 mins

Total time: 45 mins + 20 mins chilling time
Serves: 2
Dietary preferences: Dairy-free, Nut-free

Ingredients:

• 100g rice vermicelli noodles
• 250g chicken mince
• 1 spring onion, finely sliced
• ½ garlic clove, crushed
• 1 cm piece fresh ginger, peeled and finely grated
• 2 tsp finely chopped fresh coriander leaves
• 15g Panko breadcrumbs
• sea salt and ground black pepper, to taste
• oil spray
• 2 tbsp prepared laksa paste
• 250ml salt-reduced chicken stock
• 250ml coconut milk
• 2 tsp fish sauce
• ½ lime, juiced
• 90g broccolini, trimmed, halved lengthways
• 80g snow peas, trimmed and halved
• 1 small handful bean sprouts
• 1 long red chilli, sliced
• coriander leaves, to garnish
• mint leaves, to garnish
• lime wedges, to serve.

Method:

1. Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a fork. Drain and refresh under cool running water. Drain well and set aside.
    
2. Preheat the oven to 190°C (375°F) and line a baking tray with baking paper. 
    
3. To make the chicken meatballs, place the mince, spring onion, garlic, ginger, coriander leaves and breadcrumbs in a medium mixing bowl. Season with salt and pepper, if desired, and mix until well combined. Using clean, damp hands roll level tablespoons of the meatball mixture into balls and place on the lined tray. Cover with plastic film and refrigerate for 20 minutes.
    
4. Lightly spray the meatballs with oil spray and bake in the oven for 8-10 minutes until nearly cooked through, turning once during the cooking process.
    
5. Heat a wok or large non-stick fry pan over medium heat and spray lightly with oil spray. Add the laksa paste and cook for 1-2 minutes or until fragrant, stirring constantly. Stir in the stock and coconut milk and bring to a simmer, stirring occasionally. Stir through the fish sauce and lime juice.
    
6. Add the meatballs to the laksa and reduce the heat to low. Simmer for 10 minutes or until the meatballs are cooked through. Add the broccolini and snow peas and cook for a further 2-3 minutes or until the vegetables are just tender, gently stirring occasionally.
    
7. To serve, divide the noodles between two serving bowls and ladle over the laksa. Top with the bean sprouts, chilli, coriander and mint leaves. Serve with lime wedges on the side. Enjoy!