Singapore Laksa with Chicken

Noodles • Singapore

500

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Singapore Laksa with Chicken (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Singapore Laksa with Chicken is a delightful noodle soup that combines aromatic spices, tender chicken, and creamy coconut milk for a comforting meal. Although Laksa originated in Singapore, its flavors resonate with many Indian palates, especially in cosmopolitan cities like Mumbai and Bengaluru, where fusion cuisine is celebrated. The dish is known for its vibrant taste, thanks to ingredients like lemongrass, ginger (adrak), and fresh coriander (dhaniya), which are also staples in Indian kitchens. Laksa’s popularity has grown in India due to the increasing interest in Southeast Asian flavors and its suitability for lunch gatherings, family meals, and festive occasions. The combination of rice noodles (chawal ki seviyan) and a mildly spiced broth makes it a perfect choice for a hearty yet health-conscious lunch. Its creamy, aromatic base is lightened up in this recipe, making it easy to track calories and optimize nutrition. Singapore Laksa with Chicken can be prepared on special occasions, such as Diwali or Holi, when families enjoy unique and flavorful dishes together.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 1 medium bowl (approximately 350 ml))

200 grams Chicken breast (murga)
100 grams Rice noodles (chawal ki seviyan)
1 cup Coconut milk (nariyal doodh)
1 Lemongrass stalk (optional; adds aroma) - optional
1 tablespoon, grated Ginger (adrak)
2 cloves, minced Garlic (lassan)
1/2 teaspoon Red chilli powder (lal mirch)
1/4 teaspoon Turmeric powder (haldi)
2 tablespoons, chopped Coriander leaves (dhaniya)
1 teaspoon Vegetable oil (tel)
to taste Salt (namak)
2 tablespoons, sliced Spring onions (hara pyaaz) - optional

Instructions

1
Boil the rice noodles (chawal ki seviyan) as per package instructions. Drain and set aside.
5 minutes
Do not overcook noodles; keep them slightly firm for best texture.
2
Heat oil (tel) in a deep pan (kadhai) over medium flame. Add grated ginger (adrak) and minced garlic (lassan), sauté until fragrant.
3 minutes
Stir continuously to prevent burning and enhance aroma.
3
Add sliced lemongrass (if using), red chilli powder (lal mirch), turmeric (haldi), and salt (namak). Stir well.
2 minutes
Use fresh spices for deeper flavor.
4
Add chicken breast (murga), sauté until it turns white. Pour in coconut milk (nariyal doodh) and 1 cup water. Bring to a gentle boil.
5 minutes
Cut chicken into bite-sized pieces for quicker cooking.

Why This Dish is Healthy

This recipe is a healthy choice because it uses lean chicken, minimal oil (tel), and incorporates nutrient-rich spices and herbs. The coconut milk is used in moderation, making the dish creamy without excess calories. Rice noodles provide gluten-free carbs, suitable for those with sensitivities. By balancing protein, healthy fats, and fiber, Singapore Laksa with Chicken supports weight management, muscle health, and sustained energy levels.

Singapore Laksa with Chicken is rich in protein from lean chicken breast (murga), providing all essential amino acids. Coconut milk (nariyal doodh) offers healthy fats and minerals like magnesium and potassium. Rice noodles (chawal ki seviyan) are gluten-free and provide quick energy through carbohydrates. The use of ginger (adrak) and garlic (lassan) boosts immunity and aids digestion, while coriander (dhaniya) adds vitamin C and antioxidants. The overall dish is balanced, low in saturated fat, and can be customized for calorie-conscious diets.

Pro Tips

💡Tip 1: Use fresh lemongrass and coriander for authentic aroma and taste.
💡Tip 2: Add noodles just before serving to keep them firm.
💡Tip 3: Adjust spice levels based on your preference to make it family-friendly.

Storage & Serving

Store leftover Laksa in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a little water if needed to refresh the broth. Avoid freezing as coconut milk may separate.

Best served: Lunch