Chicken Laksa

Gluten free │ Dairy free

Chicken Laksa

Serves: 4 | Total Time: 20 minutes

INGREDIENTS

Laksa Paste

• 2 garlic cloves
• 3cm cube ginger root, peeled
• 2 red chili peppers, most seeds removed
• 2 kaffir lime leaves (optional)
• 2 stems lemongrass
• 1 Tablespoon ground coriander seeds
• 1 teaspoon turmeric
• 1 Tablespoon fish sauce
• 1 Tablespoon (20g) coconut oil
• 1 lime, rind and juice
• 10 macadamia nuts

Soup

• 1 Litre (4 cups) liquid vegetable stock* (ie. Massel)
• 1 cup filtered water
• 400ml can coconut milk
• 300g free-range chicken breast, cut into thin strips
• 150-200g thick rice noodles
• 1 head (300g) broccoli, cut into florets
• 2 bok choy, cut in halves
• ½ lime, juice only
• ½ cup fresh coriander leaves
• 1 packet (200g) bean sprouts

* If you have a Thermomix, use 4 Tablespoons vegetable stock paste with 4 cups water.

I recommend using organic produce where possible.

PREPARATION

1. Boil kettle. Add noodles to a large bowl and pour boiling water over until all noodles are covered. Cover bowl and set aside.
2. Make the paste – add all ingredients into food processor and blitz to a paste. Thermomix: 6 sec/speed 9. Scrape down sides. Mix again: 15 sec/speed 5.
3. Bring to the boil stock, water and coconut milk in medium-large saucepan. Once boiling, reduce to a simmer. Add laksa paste.
4. Meanwhile, cut chicken into slices. Add 1-2 piece at a time into soup mixture.
5. Cut broccoli into florets and bok choy into halves. Add to soup, together with lime juice, and stir. Cook for further 2-4 minutes – until broccoli turns a vibrant, bright green.
6. Cut noodles shorter with kitchen scissors.
7. To serve, place handful of bean sprouts and a portion of noodles into four bowls. Using a ladle, pour soup over bean sprouts and noodles. Garnish with fresh coriander.
8. Serve and enjoy!