Chicken Laksa

POSTED BY Kimberley Bell | Feb, 08, 2019 |

Inspired by Annabel Langbein, this Chicken Laksa is a delicious, nutritionally balanced dinner which bursts with flavour and leaves you feeling warm and satisfied. I love having this all year round, as it can be both refreshing from all the fresh asian flavours on a summers day, or warming on a winter night where you want to snuggle up with a soup. It contains good healthy fats from the coconut cream, which helps reduce hunger after the meal. Suitable for those who are dairy and/or gluten-free, and can be made vegetarian by swapping the chicken for boiled eggs OR prawns. Hope you love it ūüôā Enjoy! x

Yields4 Servings
Protein
 500-600g Chicken Breast
Healthy Fat
 1 tin coconut cream
Non-starchy Vegetables
 1 red or yellow capsicum
 1 cup mushrooms
 2 tomatoes
Carbohydrates
 1/2 a Pack of rice noodles
Other
 1 Litre chicken stock
 2 Tbs Red Thai curry Paste
 1 Tbs Crushed Ginger
 1 Red chilli diced
For the salad Garnish (optional)
 Handfull of each: Chopped mint, corrianda, spring onion
 3/4 cup Bean sprouts
 4 tbs peanuts
 1 thinly sliced chilly
 Garnish dressing : 1tbs lime juice, 1 tsp sugar, 1 tbs fish sauce.
1

Cover rice noodles with boiled water, making sure they are fully submerged. Leave to soak whilst making the soup.

2

Heat 1tb of oil in a non-stick pan, and add the ginger and red Thai curry paste for 1 minute or until fragrant. Then add diced tomatoes, chilli's, stock, coconut cream, and bring to boil.

3

Add the rest of the vegetables (capsicum, mushrooms) and diced chicken to the soup and then bring back to boil to cook for 5-10mins.

Whilst cooking, prepare the garnish (optional).

4

Check the chicken is cooked through, then drain noodles, add to the soup, and serve with the garnish :).

Enjoy!

Ingredients

Protein
 500-600g Chicken Breast
Healthy Fat
 1 tin coconut cream
Non-starchy Vegetables
 1 red or yellow capsicum
 1 cup mushrooms
 2 tomatoes
Carbohydrates
 1/2 a Pack of rice noodles
Other
 1 Litre chicken stock
 2 Tbs Red Thai curry Paste
 1 Tbs Crushed Ginger
 1 Red chilli diced
For the salad Garnish (optional)
 Handfull of each: Chopped mint, corrianda, spring onion
 3/4 cup Bean sprouts
 4 tbs peanuts
 1 thinly sliced chilly
 Garnish dressing : 1tbs lime juice, 1 tsp sugar, 1 tbs fish sauce.

Directions

1

Cover rice noodles with boiled water, making sure they are fully submerged. Leave to soak whilst making the soup.

2

Heat 1tb of oil in a non-stick pan, and add the ginger and red Thai curry paste for 1 minute or until fragrant. Then add diced tomatoes, chilli's, stock, coconut cream, and bring to boil.

3

Add the rest of the vegetables (capsicum, mushrooms) and diced chicken to the soup and then bring back to boil to cook for 5-10mins.

Whilst cooking, prepare the garnish (optional).

4

Check the chicken is cooked through, then drain noodles, add to the soup, and serve with the garnish :).

Enjoy!

Chicken Laksa
TAGS :