Cabbage Laksa
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This cabbage laksa is my go to when I want something warm and satisfying without spending hours in the kitchen. It comes together in just 45 minutes, and honestly, it's a budget friendly way to feed yourself or a small group. The cabbage adds wonderful texture while being packed with vitamins that support digestion and immunity. I love how the creamy coconut milk balances the spicy laksa spices, and the fresh ginger, garlic, and lemongrass make your kitchen smell absolutely incredible. It's become my favorite weeknight comfort meal because it feels fancy but is surprisingly simple to pull together.
Ella x
Ingredients
- 500chicken breast
- 200cabbage(diced)
- 20 powderlaksa spices
- 400 cancoconut milk
- 20 tablespoonvegetable oil
- 50 rootginger
- 30 clovesgarlic
- 10 stemlemongrass
- 10kaffir lime leaves
- 200 driedrice noodles
- 20 choppedscallions
- 50 crunchy bitsfried shallots
- 5 teaspoonsesame oil
Detail level
Instructions
- 1
In a large pot, heat the oil over medium heat. Add the ginger, garlic, and lemongrass and cook until fragrant, about 2 minutes.
Tip: Don't burn the aromatics!
- 2
Add the chicken breast and cook until browned on all sides, about 5 minutes.
Tip: Don't overcrowd the pot.
- 3
Add the laksa spices and cook for 1 minute, stirring constantly.
Tip: Make sure to mix well to avoid lumps.
- 4
Pour in the coconut milk and bring to a simmer.
Tip: Let it thicken slightly before proceeding.
- 5
Add the cabbage and cook until tender, about 5 minutes.
Tip: Stir occasionally to prevent burning.
- 6
Add the rice noodles and cook according to package instructions.
Tip: Don't overcook, or the noodles will become mushy.
- 7
To serve, place some noodles in a bowl, add the chicken and cabbage mixture, and top with scallions, fried shallots, and a drizzle of sesame oil.
Tip: Garnish with additional scallions and fried shallots, if desired.
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