Allergy free laksa recipe

Ingredients

• 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

Method

• 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.

Note

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