Chicken laksa with sauteed vegetables and konjac noodles
A thick and rich chicken red curry soup Malaysian style accompanied by vegetables cooked with fresh Thai basil.
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Ingredients
Portions:
4
200 g
chicken thigh, cut into bite-sized pieces
1 tbsp
casa olive oil
2 pieces
shallot, thinly sliced
1 piece
three-coloured pepper, sliced
50 g
button mushrooms, sliced
50 g
shitake mushrooms, sliced
1 piece
yellow carrot, julienned
1 clove
garlic, minced
400 ml
vegetable stock
200 ml
coconut milk
2 tbsp
laksa paste
150 g
konjac noodles, rinsed
1 tbsp
cane sugar
1 tbsp
tamari
1 piece
lime, juiced
1 piece
red chilli, sliced
1 bunch
fresh coriander, chopped
1 bunch
Thai basil leaves
1 piece
lemongrass baton, smashed
2 pieces
pak-choi, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 1 tbsp casa olive oil in a large pot over medium heat. Add the chicken thigh pieces and brown on all sides. Remove and set aside.
- In the same pot, add the shallots, three-coloured pepper, button mushrooms, shitake mushrooms, and yellow carrot. Sauté for 5 minutes until the vegetables are beginning to soften.
- Add the garlic and lemongrass baton. Stir in 2 tbsp laksa paste and cook for 2 minutes until fragrant.
- Pour in 400 ml vegetable stock and 200 ml coconut milk. Bring to a simmer, then return the chicken to the pot. Simmer for 10 minutes.
- Add the konjac noodles, pak-choi, 1 tbsp cane sugar, and 1 tbsp tamari. Cook for an additional 3 minutes.
- Remove from heat. Stir in the juice of 1 lime and garnish with red chilli, fresh coriander, and Thai basil leaves. Serve hot.