Chicken Laksa
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Makes: 4 portions
Preparation Time: 20 mins
Cooking Time: 35 mins
Ingredients
500g organic chicken thigh fillets, cut into strips
400ml reduced fat coconut milk
1 can bamboo shoots
150g snow peas, cut diagonally in half
150g shiitake mushrooms
1 bunch baby bok choi, torn into smaller pieces
1 small shallot
1/2 cup bean sprouts
2-3 Tbsp laksa paste
3 cups chicken stock
100g organic tofu puffs, halved
100g rice vermicelli
2 Tspn extra virgin, cold pressed olive oil
1 Tbsp grated palm sugar or raw sugar
Coriander leaves, to garnish
Method
1. Put the rice vermicelli into a glass or ceramic bowl and cover with boiling water. Set aside for 10 minutes or until the noodles are soft.
2. Heat the olive oil in a large pot over medium heat.
3. Add the chicken strips and cook for about 5 minutes or until the chicken is slightly browned on both sides.
4. Add the laksa paste and cook for about 3 minutes, or until there is a fragrant aroma.
5. Stir in the coconut milk, chicken stock and tofu puffs and bring the mixture to the boil.
6. Reduce the heat and simmer gently for about 10 minutes.
7. Add the bamboo shoots, snow peas, mushrooms and bok choi and cook for a further 5 minutes.
8. Add the sugar and take off the heat.
9. Drain the rice noodles and divide them between 4 bowls and add the bean sprouts on top.
10. Spoon the laksa soup on top.
11. Garnish with the cut up shallot leaves and coriander leaves and serve hot.
This is a great recipe for the family in winter, as it is really warming.
Nutrition Information (per serving)
| Amount | % Daily Value |
|
| Calories | 458 | 22.5% |
| Calories from fat | 34 | 7.4% |
| Total fat | 20.1 g | 30.2% |
| Saturated fat | 8.2 g | 35.9% |
| Cholesterol | 113 mg | 38.6% |
| Sodium | 1295 mg | 54.0% |
| Carbohydrate | 35.1 g | 15.6% |
| Dietary fibre | 6.1 g | 20.3% |
| Sugars | 9.2 g | n/a |
| Protein | 33.1 g | 22.1% |
