Chicken And Vegetable Laksa

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Dinner (2274) Healthy (1888) Lunch (1798) Chicken (692) Gluten Free (672) Lactose Free (199) Low FODMAP (126) Indonesian (28) Malaysian (11)

Delicious, tempting chicken and vegetable laksa

This delicious, authentic tasting coconut curry based laksa is balanced with spice, lime juice and fresh ingredients. I use homemade paste and add chicken, vegetable ribbons and rice noodles. I find it irresistible with fresh coriander, chilli and nuts on top. This versatile recipe is lactose, gluten free and can be altered for vegetarians and low FODMAP food plans. Enjoy!

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4

Ingredients
1 tbsp oil
4 tbsp laksa paste
400 ml coconut cream
1 1/2 cups water
3 birdseye chilli, finely sliced (add more if you like it extra spicy)
1 lime, finely grated rind and juiced
1 tbsp palm sugar or raw sugar
2 tbsp fish sauce (exclude for vegetarian option and add soy sauce)
2 chicken breasts (exclude for vegetarian option)
1 red capsicum, sliced
1 medium zucchini, shaved into ribbons (I use a vegetable peeler)
1 medium carrot, shaved into ribbons
1 medium sweet potato, shaved into ribbons
1/4 cup peanuts or macadamias, lightly roasted
1 bunch coriander, roughly chopped
Vermicelli rice noodles, 1 packet
Boiling water, to cook the vermicelli noodles

Method

Heat a frypan on medium heat, add the oil, 1 cut birdseye chilli and fry for 1 minute. Add the laksa paste and stir for 1-2 minutes until aromatic. Exclude the chilli if you want the laksa less spicy.

The heat releases the flavour of the spices

Add the coconut cream, water, lime juice, rind, fish sauce, sugar and stir until the sugar has dissolved. Simmer for 10 minutes to develop the flavours. The soup will reduce slightly.

Adding lime zest adds a zesty flavour and balances this laksa

Cut the chicken into bite sized pieces, add to the laksa soup and simmer until it has turned white, about 5 minutes.

Add the capsicum and simmer for 2 minutes.

The chicken will absorb the flavours while cooking

Add the sweet potato ribbons and simmer for 1 minute. Add the carrot ribbons, stir and simmer for 2 minutes. Add the zucchini ribbons, stir to combine and simmer for 2 minutes.

The vegetables are delicious in this laksa

Put the vermicilli noodles in a bowl and cover with boiling water. Allow to stand until translucent and cooked. Drain.

Put the vermecilli noodles in the serving bowl. Spoon the laksa into the serving bowls. Sprinkle coriander, peanuts or macadamias and remaining birdseye chilli on top.

Serve and enjoy!

Tips

For a meat only laksa add 1 additional chicken breast and exclude the vegetables.

Add tofu or prawns if desired.

Include a small dish with chopped chilli for guests who like additional spice.

Categories
#Chicken
#Malaysian
#Indonesian
#Lunch
#Dinner
#Healthy
#Gluten free
#Lactose free
#Low FODMAP

I like this Recipe - 5

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