Chicken Laksa
 
A delicious warming soup with Thai red curry paste chicken and rice noodles, topped off with fresh bean sprouts and herbs.
Ingredients
  • 1 Lb/500g chicken, sliced thin
  • ½ Lb/250g thick rice noodles
  • 2 tablespoons coconut oil
  • 3 shallots, sliced thin
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 5 tablespoons Thai red curry paste, separated
  • 4 cups chicken broth, homemade or a good organic one
  • 1 15oz tin organic coconut milk
  • ¼ cup creamy organic peanut butter, optional
  • 2 tablespoons brown sugar, optional
  • 1-2 zucchini squash, julienned
  • carrots, julienned
  • bean sprouts
  • kale or spinach, shredded
  • handful of mint
  • handful of cilantro
  • lime, cut in wedges or halves
  • peanuts
  • water, one measure of the coconut tin
  • soy sauce or fish sauce for seasoning
  • hot sauce, optional
Instructions
  1. First, in a bowl, add the chicken slices and 2 tablespoons of the Thai red curry paste and mix together.
  2. Set aside to marinade for a few minutes (can do this ahead of time)
  3. Add boiling water to the noodles and allow to soak until soft, or follow your package directions.
  4. In the meantime, in a large pot, heat the coconut oil on medium heat and add the shallots.
  5. As the shallots begin to take on some colour, add in the chicken and begin to brown slightly.
  6. Add the garlic and ginger paste and the rest of the Thai red curry paste, cook for a minute.
  7. Pour in the tin of coconut milk and one tin full of water.
  8. Add the chicken broth and bring up to a simmer.
  9. Let simmer for 10 minutes.
  10. Add the peanut butter and sugar if using.
  11. Check for seasonings, add soy or fish sauce if you need to add salt.
  12. Adjust the sweetness, if you like it sweeter add more.
  13. If you like it spicier add more curry paste or hot sauce.
  14. To serve you can drop the noodles into the pot of soup and heat up in there or you can scoop the noodles into individual bowls, add the garnishes and then pour over the soup.
  15. Also, if you like your squash cooked a little, drop them into the soup to soften
  16. Have a plate of the garnishes ready and everyone can add what they want to their noodle bowl.
Nutrition Information
Serving size: 4 Calories: 795 Fat: 42g Saturated fat: 28g Unsaturated fat: 11g Carbohydrates: 77g Sugar: 15g Sodium: 2309mg Fiber: 6g Protein: 35g Cholesterol: 41mg
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/chicken-laksa-fusion-noodle-soup/