The ultimate comfort food. This recipe uses reduced fat coconut milk and I try to buy the can with the lowest fat per 100gm (you’ll need to read the labels as there can be HUGE discrepancies between brands). I usually make a whole batch of red curry paste and store it for 3 months. You can cheat and use store bought Laksa paste if you prefer… You can easily turn this into a prawn laksa, Substitute chicken for 500gm prawns (peeled and deveined, cook for 3 minutes only.)
Ingredients (Serves 4)
- 60 grams rice vermicelli noodles
- 1 tablespoon vegetable oil
- 3 tab laksa paste
- 2 1/2 cups chicken stock
- 400 grams chicken breast fillet, thinly sliced
- 100gm shiitake mushrooms, sliced
- 1 cup (250ml) reduced-fat coconut milk
- 100gm bok choy (or any other vegetable you prefer)
- 2 kaffir lime leaves, shredded
- 1/2 cup coriander, torn
- 50 grams bean sprouts
- Sliced cucumber, red chilli, lime wedges and fish sauce, to serve (optional)
- Prepare the noodles according to the instructions on the packet.
- Heat the oil in a large saucepan over medium heat. Add the paste and cook, stirring, for 2 to 3 minutes or until fragrant.
- Pour in the stock and bring to the boil, then reduce heat and simmer for 5 minutes.
- Add the chicken, mushrooms and coconut milk, and simmer for 5 minutes or until chicken is just cooked.
- Add the bok choy, lime leaves and noodles. Cook for a further 2 minutes until bok choy is slightly wilted.
- Divide the laksa, coriander and bean sprouts among four bowls and top with cucumber, chilli, lime juice and drops of fish sauce. Go easy on the salt!