Mel Christensen

Mel Christensen

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Superbly Simple Singapore Laksa

 

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Superbly Simple Singapore Laksa

*Dairy-Free, Gluten Free, Sugar Free, Soy Free, MSG free (if using my laksa paste recipe), Low Carb. Option

Serves 4-6

Ingredients:

  • 2 tbsp Coconut or Peanut Oil (if you can tolerate peanuts)
  • 4 tbsp Laksa paste. (My recipe here – http://www.fitnessfoodie.com.au/?page_id=1851)
  • About 16 large prawns, shells removed
  • 2 cooked chicken breasts , shredded roughly
  • 400ml coconut milk
  • 300ml chicken stock (homemade is great if you have some on hand)
  • 4 heaped cups fresh beanshoots, blanched and drained. (Double this quantity OR just add more vegies such as 4 baby bok choy, quartered lengthways  if you are going the low carb. option and omitting the noodles, or are just wanting more vegetable content.)
  • 400g dry noodles cooked and drained or about 4 cups of cooked fresh noodles. (My favourite so far have been sweet potato noodles, but there are many gluten free choices; http://www.thekitchn.com/glutenfree-asian-noodles-121367  )
  • Finely Chopped Coriander or spring onion and red chilli for garnish

Method:

  1. Heat oil in a large non-stick wok or fry pan
  2. Cook spice paste until fragrant, add prawns and stir-fry until they change colour (indicating they are cooked).
  3. Add shredded chicken and stir through
  4. Keeping pan hot, add the coconut milk and chicken stock
  5. Turn off heat and set aside whilst you prepare the beanshoots and noodles.
  6. Place the noodles followed by a large pile of beanshoots in each bowl (or just beanshoots)
  7. Return your Laksa soup mix to the heat and then when very hot (but not boiling), remove form heat and pour evenly into the bowls
  8. Enjoy!!