Curry Laksa

This laksa is surprisingly quick to make. Replace the coconut milk with skim evaporated milk and coconut essence for a lower-fat version.

Serves 2-3

Times

Preparation:

15 minutes

Cooking:

15 minutes

Ingredients

• 1 Tbs chopped lemongrass
• About 6 dried chillis, chopped or 2 Tbs minced chilli (adjust to taste)
• ½ tsp ground tumeric
• 2 tsp grated fresh ginger
• 4 cloves of garlic, grated
• 4 cups of chicken stock or vegetable stock
• Small can of coconut milk (approximately 270ml)
• 200g raw prawns, shelled and deveined
• 250g chicken, sliced
• 1-2 cups of vegetables, sliced
  I tend to use frozen vegetables, chinese leafy vegetables like wom bak, pak choy or choy sum
• Approximately 250g noodles
  Try udon noodles!
• Coriander and chopped fresh chillis

Method

1. Spray a pan or wok with cooking oil and stir in lemongrass, chilli, tumeric, ginger and garlic.
2. Add stock and bring to boil, then turn heat down to simmer.
3. Add chicken and prawns, and stir occasionally until chicken and prawns are cooked.
4. Add vegetables and stir occasionally until vegetables are cooked.
5. Stir in coconut milk and continue to simmer until soup mixture is warmed through.
6. Cook noodles in a pot of boiling water, until softened.
7. Place some noodles in each bowl, top with soup mixture, and then garnish with coriander and fresh chilli.

Tip

Coconut milk is high in saturated fat so for a lower-fat version substitute one of the following:

• A lighter version of coconut milk
• 1 cup of reduced-fat evaporated milk or skim milk flavoured with 1 tsp of coconut essence