Wednesday, June 6, 2012

Allergy free laksa recipe

  • 250g rice stick noodles
  • ½ cup laksa paste
  • 400ml can coconut milk
  • 2 cups chicken stock, homemade or bought, or ½ a chicken stock cube dissolved in 2 cups warm water
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 2 chicken breast fillets, trimmed and thinly sliced
  • 150g snow peas, trimmed and thinly sliced
  • Handful of bean sprouts per bowl served
  • Spring onions, finely sliced

  • In a pot cook the rice stick noodles in boiling water for 6-8 minutes then drain and separate into your bowls.
  • Top the noodles with some bean sprouts
  • Heat a wok or large saucepan over medium heat.
  • Add laksa paste.
  • Stir-fry for 1 minutes or until fragrant.
  • Add coconut milk and stock. Bring to the boil.
  • Add chicken and boil for ten minutes or until the chicken is white and cooked through.
  • Add the snow peas.
  • Stir the lime juice, fish sauce and brown sugar through the laksa mixture. 
  • Reduce heat to low.
  • Simmer for 2 to 3 minutes or until snow peas are bright green and tender.
  • Divide noodles between bowls.
  • Spoon over coconut milk mixture.
  • Top with more bean sprouts and spring onions.

  • Watch out for shrimp in the laksa paste you buy as well as soy or wheat in the stock.

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