Laksa
Serves 6
Quick Dinners
Crowd Pleasers
Vegetarian
Gluten Free
Fresh and easy – a quick and healthy weeknight dinner winner!! For an easy vegetarian spin, simply replace chicken with extra veggies and tofu.
Prep time - 15 minutes
Cook time - 20 minutes
Ingredients
- 1 x 180g jar laksa paste (Ayam brand is good and GF)
- 500g chicken breast, cut into bite size chunks
- 250g firm tofu, cut into cubes (about 2cm)
- 2 tablespoons sesame oil (or peanut oil)
- 4 cloves garlic, peeled & finely chopped
- 1 bunch Bok choy
- 1 cup frozen peas
- 4 kaffir lime leaves
- 2 x 420ml tins coconut milk
- 1 litre chicken stock liquid (GF option
- 1 tablespoon cornflour
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce (GF option)
- 200g thin, flat rice noodles
Garnish
- 1 bunch coriander (cilantro) leaves
- 1 cup bean sprouts
- 1 lime (or lemon) wedge per serve
Cooking Steps
1
Heat oil in a large, heavy based soup pot; add chicken and tofu and sauté until chicken and tofu are golden browned.
2
Add laksa paste and garlic to the pot and fry on a medium, high heat for 2 minutes, stirring regularly.
3
Next pour in coconut milk, chicken stock liquid, fish sauce, soy sauce, cornflour, that has been blended with 1 tablespoon of water and kaffir leaves.
Bring soup to the boil and allow to simmer for 10 minutes.
4
Meanwhile, separately cook rice noodles according to the directions on the pack, drain noodles and set aside.
5
Lastly, add Bok choy and peas and cook for an extra 2 minutes. Remove laksa from the heat.
6
Before serving, add cooked noodles to the laksa and ladle soup into large bowls. Garnish with coriander leaves and bean sprouts.
Tip: Store leftover kaffir lime leaves in a snap lock bag in the freezer – ready to grab when you need them.