Monday, January 19, 2009

Chicken Laksa

Tonight was the first time I have cooked this recipe which I admit to finding in Symply To Good To Be True Cookbook number 3 (these are brilliant set of books, 5 in total) but of course made a few changes although nothing major. Noel and I often enjoy a noodle soup from the food court, normally a seafood tom yum, when we go shopping but I have never cooked one at home. Let me tell you we enjoyed it and will definitely be cooking it again.

However I would advise that you have all your ingredients ready to go when cooking this dish so you don't overcook the ingredients and also because this dish does come together quite quickly.

Chicken Laksa
Adapted from Symply To Good To Be True 3

Serves: 4
Points per serve: 4.5

cooking spray
400g skinless chicken breast fillet diced or sliced
1/2 teaspoon crushed garlic
1 teaspoon crushed ginger
1/2 cup carrot cut into thin strips
1/2 cup capsicum cut into thin strips
1 1/2 cup bean sprouts
4 shallots sliced diagonally
2 tablespoons fresh coriander chopped
1 teaspoon of lemongrass (I used from a jar)
3 teaspoons of Massaman Curry Paste or Laska Curry Paste
1 teaspoon of turmeric
2 teaspoons chicken stock powder
250ml prepackaged liquid chicken stock
1 cup water
1 1/2 cups fresh thin hokkein noodles (or whatever suits ie singapore, chowmein etc)
1 can evaporated low fat milk coconut flavour (or 1 can evaporated low fat milk
and 1 teaspoon of coconut essence)
1 tbs cornflour
1 - 2 tomatoes chopped largely
1 birdseye chilli sliced for garnish (optional)

Coat a large wok or non stick frypan with cooking spray. Stir fry chicken, garlic and ginger together for 4 - 5 minutes or until completely sealed and almost cooked. Add the carrots and capsicum and continue to stirfry for another 2 minutes.

Add all the remaining ingredients (reserving a small amount of shallots, coriander and bean sprouts for garnish) except for the evaporated milk, the cornflour and the tomatoes. Mix all ingredients well.

In a jug/small bowl combine evaporated milk and cornflour and mix well. Add this to the pan and simmer for 5 minutes, stirring continually.

Place raw tomatoes in serving bowls and top with the hot soup. Garnish with remaining shallots, coriander and bean sprouts. You could also garnish with sliced red chilli, if preferred.

Serve immediately.

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