Along with Indian food, Thai is up there with my favourites. It’s always full of flavour and tastes fresh and healthy! This is an easy recipe for making veggie or adding chicken, prawns or tofu if you wish. As with all the recipes I share, the more variety of veg you use, the more fiber points you get.
Laksa Curry Fiber Points 17+
Ingredients:
For the Laksa Paste:
2 stalks of lemongrass (white part only), chopped
3 shallots or spring onions, peeled and chopped
4 cloves garlic, peeled & chopped
1 thumb-sized piece of ginger, peeled and chopped
2 red chilli peppers (deseed or use less if you don’t like too spicy)
Red Thai curry paste
2 tablespoons olive oil
For the Soup:
400 ml (1 can) coconut milk
1 litre chicken or vegetable broth
200g rice vermicelli or flat noodles
300-500g selection of chopped veggies: carrots, butternut squash, peppers (any colour), onions, mushrooms, broccoli, potatoes, sweet potatoes… whatever takes your fancy
cooked chicken, shredded or prawns, tofu, or a combination (optional)
1 cup bean sprouts
Fresh coriander for garnish (optional)
Chopped cashews for garnish (optional)
Lime wedges for serving
Instructions:
Prepare Laksa Paste:
In a blender or food processor, combine lemongrass, shallots, garlic, ginger, red chilli peppers, coriander powder, turmeric powder, and curry powder.
Blend until it forms a smooth paste.
Cook Laksa Paste:
Heat vegetable oil in a large pot over medium heat.
Add the Laksa paste and cook for 2-3 minutes until fragrant.
Make the Soup:
Pour in coconut milk and chicken or vegetable broth.
Bring the mixture to a simmer and cook for 10-15 minutes to allow the flavours to meld.
Prepare Noodles:
Cook the noodles according to the package instructions. Drain, rinse under cold water until the are cool to stop them from cooking more and set aside.
Assemble Laksa:
Add the shredded chicken to the soup and let it simmer for a few more minutes until it is heated.
Season with salt or soy sauce if needed.
Serve:
Divide the cooked noodles among serving bowls.
Ladle the hot Laksa soup over the noodles.
Top with bean sprouts and chopped coriander and cashews.
Garnish and Serve:
Garnish with additional cilantro and serve with lime wedges on the side.
