Ingredients
1.5L (6 cups) water
1 x 400ml can coconut milk
100g (1/3 cup) laksa paste
2 Massel chicken style stock cubes
200g (1 cup) jasmine rice
1 tablespoon fish sauce
1 tablespoon brown sugar
1 (about 200g) single chicken breast fillet, thinly sliced
35g (1/2 cup) bean sprouts
1/4 cup fresh mint leaves
1/4 cup fresh coriander leaves
Instructions
Place water, coconut milk, laksa paste, stock cubes, rice, fish sauce and sugar in a large saucepan. Stir to combine. Place over high heat. Cover. Bring to the boil.
Uncover and cook for 8 minutes. Add the chicken and cook, uncovered, for a further 2 minutes or until the chicken is cooked and the rice is tender.
Combine the bean sprouts, mint and coriander in a small bowl. Ladle the soup among serving bowls. Top with the bean sprout mixture to serve.
Key Points About Ingredients:
- Laksa paste is a powerhouse flavour base made from lemongrass, chilli, galangal, and shrimp paste, delivering deep Southeast Asian complexity with just one spoonful.
- Coconut milk adds a rich, creamy body to the broth while also contributing natural sweetness that balances the heat of the laksa paste beautifully.
- Jasmine rice cooks directly in the broth, absorbing all the fragrant coconut and spice flavours while naturally thickening the soup to a satisfying consistency.
- Bean sprouts provide a fresh, crunchy contrast to the creamy soup and are an excellent source of vitamin C and folate with minimal calories.
- Fish sauce adds an essential umami depth and saltiness that rounds out the broth — a little goes a long way in building authentic Southeast Asian flavour.
Key Nutritional Insights:
- Each serving provides a solid 28g of protein from the chicken breast, making this soup a genuinely satisfying and muscle-supporting meal.
- Coconut milk contributes the majority of the saturated fat in this dish; using light coconut milk can reduce this significantly if preferred.
- Jasmine rice supplies readily available carbohydrates for energy, while cooking it directly in the broth means no nutrients are lost to a separate pot.
- Bean sprouts, mint, and coriander collectively boost the vitamin C and folate content of the dish while adding virtually no calories.
- At roughly 520 calories per serving, this soup is a complete, balanced meal in a bowl without needing any sides.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories520
- Standard DV% Daily Value*
- Total Fat24 g72 g33.33%
- Saturated Fat18 g20 g90%
- Trans Fat0 g
- Polyunsaturated Fat1.5 g
- Monounsaturated Fat2 g
- Cholesterol55 mg300 mg18.33%
- Sodium1420 mg2300 mg61.74%
- Total Carbohydrate52 g275 g18.91%
- Dietary Fiber2 g28 g7.14%
- Total Sugars7 g
- Added Sugars3 g50 g6%
- Sugar Alcohal0 g
- Protein28 g50 g56%
- Vitamin D (Cholecalciferol)4 mcg20 mcg20%
- Calcium48 mg1300 mg3.69%
- Iron4 mg18 mg22.22%
- Potassium620 mg4700 mg13.19%
- Vitamin A420 mcg900 mcg46.67%
- Vitamin C (Ascorbic Acid)9 mg90 mg10%
- Vitamin E (Tocopherol)1 mg15 mg6.67%
- Vitamin K18 mcg120 mcg15%
- Vitamin B1 (Thiamin)0.2 mg1.2 mg16.67%
- Vitamin B2 (Riboflavin)0.15 mg1.3 mg11.54%
- Vitamin B3 (Niacin)8 mg16 mg50%
- Vitamin B6 (Pyridoxine)0.6 mg1.7 mg35.29%
- Folate38 mcg400 mcg9.5%
- Vitamin B12 (Cobalamine)0.3 mcg2.4 mcg12.5%
- Biotin4 mcg30 mcg13.33%
- Vitamin B5 (Pantothenic acid)1.2 mg5 mg24%
- Choline72 mg550 mg13.09%
- Phosphorus260 mg1250 mg20.8%
- Iodine12 mcg150 mcg8%
- Magnesium52 mg420 mg12.38%
- Zinc1.8 mg11 mg16.36%
- Selenium22 mcg55 mcg40%
- Copper0.3 mg0.9 mg33.33%
- Manganese1.1 mg2.3 mg47.83%
- Chromium4 mcg35 mcg11.43%
- Molybdenum8 mcg45 mcg17.78%
- Chloride480 mg2300 mg20.87%
