Chicken laksa

This is a great winter recipe for the family. It is really warming, hearty, filling and delicious. As it contains a lot of vegetables, it is full of fibre and healthy nutrients.

It has a bit more saturated fat due to the coconut milk but it’s a healthy saturated fat which is fine to eat in moderation and once in a while. This is not an every week meal.

Make sure to use salt reduced laksa paste to reduce the salt intake even further.

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.Add the sugar and take off the heat.
8. Drain the rice noodles and divide them between 4 bowls and add the bean sprouts on top.
9. Spoon the laksa soup on top.
10. Garnish with the cut up shallot leaves and coriander leaves and serve hot.

Nutrition information

The % daily values are based on a diet of 2000 calories per day
These are approximate values.