WARMING AND COMFORTING MALAYSIAN LAKSA
Coconut and spice are a favourite in our household. So making a soup/meal with coconut milk and chilli goes down really well, especially on a cold night. I find Malaysian laksa easy to make and gives us a hit of the flavours we like, especially if you use a premade paste. Why wouldn’t you make it easy for yourself by using a paste? You and your family might like to give this curry a try.
I tbsp. sesame seed oil
400g chicken breast, cut into strips
200g prawns, peeled and deveined
2 x 450g Coconut milk
1 carrot, sliced
¼ broccoli, cut into florets
250g mushrooms, sliced
250g green beans, sliced
Half red capsicum
1 -2 cloves of garlic, crushed
1 red chilli paste, thinly sliced
Bunch of coriander, chopped
Heat the sesame seed oil in a large saucepan over a medium-low heat.
Cook the chicken for 2 -3 minutes. Then add the carrots and the broccoli and cook for a further 2 minutes before adding the mushrooms.
Stir everything and cook for a minute before adding coconut and laksa.
Bring to the boil and then reduce the heat.
Break the noodles into small lengths. Add the noodles, beans and prawns.
Simmer for 3 - 4 more minutes, mixing regularly. Then add the garlic, the capsicum and half of the coriander.
Cook for 1 more minute.
Serve in large soup bowls. Sprinkle the remaining coriander.
Now, all you need is to sit in a comfy armchair beside an open fireplace, while lapping up your laksa, but you don’t need this setting to enjoy this soup.
Have an earthly passionate weekend,
Attracta & the earthly passion team