Chicken Laksa

This laksa dish is very easy, tasty and pretty quick to make. It serves 4-5 generous bowls and is a great winter warmer. If you love Thai flavours - you will love this simple soup-like dish.

Ingredients:

• 1 tablespoons olive oil
• 3 tablespoons laksa pasta
• 1 and half tins coconut milk or cream (I used light coconut milk)
• 300g chicken thigh fillets, cut into small chunks
• 600ml water
• 2 cloves garlic, minced
• 1 red capsicum, roughly chopped
• 1 yellow capsicum, roughly chopped
• 5 mushrooms, quartered
• 1 tablespoon chopped shallots
• 2 carrots, peeled and sliced
• 1 handful of green string beans, cut into thirds
• 1/2 packet rice vermicelli

Method:

1. Cook the chicken in a tablespoon of olive oil until brown
2. Once the chicken is brown, add the water, garlic, laksa paste and coconut milk to the pan with the chicken and stir well. Bring to the boil and simmer for 2 minutes
3. Add the carrots and beans, stir and simmer for 5 minutes
4. Add the capsicum, mushrooms and shallots and simmer for another 5 minutes
5. Add the vermicelli and cook for 3-4 minutes until the noodles are soft
6. Serve while hot in soup bowls.  D-E-L-icious  XD

Prawn Laksa

I have a confession to make...I don't like most seafood. The only seafood I like is BBQ Salmon steaks, tinned tuna, muscles if they are in my paella and crumbed fish which you simply throw in the oven. So my poor family who love all seafood only gets to eat prawns, oysters, octopus, calamari, etc when we dine out or if Tony buys and cooks it. So today he brought home some prawns and I had an idea. The family likes laksa so I decided to make Prawn Laksa :)

Ingredients:

• 2 tablespoons olive oil
• 2 cloves minced garlic
• 2 teaspoons red curry paste
• 2 and 1/2 cups of chicken stock
• 1 400g tin corn spears
• 1 cup bamboo shoots
• 1 and 1/2 cups low fat Greek yoghurt
• 1 teaspoon brown sugar
• 1/2 teaspoon sea salt
• 2 tablespoons fish sauce
• 100g Laksa or vermicelli noodles
• 5 button mushrooms, wiped clean and quartered
• 20 large raw prawns, peeled and deveined (of course I got hubby to do this! lol)
• 2 tablespoons chopped coriander

Method:

1. Heat oil in a large saucepan over a medium heat
2. Add garlic and curry paste and cook for 1 minute, stirring
3. Add stock, yoghurt, sugar, salt and fish sauce and whisk
4. Bring to the boil, then reduce heat and simmer for 5 minutes uncovered
5. While simmering, soak the noodles in a bowl of boiled water for 10 minutes
6. Add mushrooms, corn spears and bamboo shoots to laksa, stir through and cook for 2 minutes
7. Add prawns and cook for a further 2 minutes
8. Drain noodles under cold water, place in bottom of soup bowl
9. Pour laksa over noodles and garnish with coriander

D-E-L-icious  XD