| | 17-minute duck laksa
17-minute duck laksa
17-minute duck laksa 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain.
  2. Meanwhile, combine the laksa paste and lemongrass in a large saucepan over medium heat. Cook for 1-2 minutes or until aromatic. Add the coconut cream, stock and lime leaves. Bring to a gentle simmer. Add the fish sauce and half the lime juice.
  3. Add the broccolini and duck to the pan. Simmer for 3-4 minutes, until broccolini is tender. Taste and add extra lime juice, if needed.
  4. Divide the noodles among serving bowls. Spoon over the laksa mixture. Top with carrot, bean sprouts, mint and chilli. Serve with extra lime wedges.
Time for preparing:
10 min.


  • 200g dried pad thai noodles
  • 2 tablespoons laksa paste (see note)
  • 1 tablespoon lemongrass paste
  • 400ml can coconut cream
  • 500ml (2 cups) chicken stock
  • 3 fresh kaffir lime leaves
  • 1 tablespoon fish sauce
  • 2 limes, juiced, plus lime wedges, extra, to serve
  • 1 bunch broccolini, trimmed, halved
  • 360g pkt Luv-a-Duck Peking Flavoured Duck Breasts, thinly sliced
  • 150g bought shredded carrot
  • 1 cup bean sprouts, trimmed
  • 1 cup fresh mint leaves
  • Sliced fresh red chilli or sambal oelek, to serve