Immunity Boosting Chicken Laksa (gf, df)

If you are looking for a healthy homemade alternative to your favourite thai dish, this immune boosting chicken laksa is for you.  It is full of immune supporting herbs and spices and packs a real nutritional punch. 

Having been stuck at home with all the restrictions on dining out at the moment, we had been missing our favourite Thai cuisine, in which case I have had to reinvent my favourite laksa at home. 

This is the perfect immune boosting recipe just in time for winter. 

While you can make your own laksa paste from scratch , if using store brought laksa paste I suggest you choose one with the least amount of added sugar, avoid anything that contains soy, and go for one with the least preservatives. 

Immunity Boosting Chicken Laksa (gf, df)

  • 4 x chicken thighs or could use breast. 
  • 1 tbsp of unrefined coconut oil
  • 1/4 green cabbage shredded
  • 2 bunches of bok choy chopped or any other asian greens
  • 1/2 bag of bean sprouts
  • 2 x large carrots sliced
  • 2 x garlic cloves diced
  • 1 heaped tsp of dried ginger
  • 1/2 tsp of chilli flakes (optional) 
  • 1 tsp of herbamare or himalayan rock salt and pepper to taste
  • 2 x tins of 400g full fat coconut milk
  • 1 x jar of laksa paste or you can make your own. 
  • 250ml chicken bone broth. You can make your own or see my recommendation
  • 300g of sweet potato noodles (glass noodles) or you could also use vermicelli
  1. Chop up chicken thigh into small bit size portions. 
  2. Prepare the veggies in advance
  3. Using a large pot, heat over medium high heat and melt 1 x tbsp of coconut oil. 
  4. Add chopped garlic and cook for 1 minute, continuing to stir until browned. 
  5. Add the chicken thigh and brown the chicken until almost cooked through. 
  6. Pour in the coconut milk, laksa paste, chicken bone broth and spices and simmer for 2 minutes. 
  7. In a separate pot of boiling water cook the noodles according to the packet directions. 
  8. While noodles are cooking, add in the veggies to the laksa and cook for 2-3 minutes. 
  9. At the very end, add in the bean sprouts before  taking off the heat.
  10. Drain the noodles, add noodles to a bowl, pour over the laksa and add extra bean sprouts on top to serve.

Enjoy 🙂

Makes about 6 serves

If you like this recipe leave a comment below, rate it. Take a photo of the laksa you make and tag me on social media. 



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Nutritionist Seaford

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