However, seeing as I now live in the Mighty Waikato, it's a trifle difficult to get my laksa-fix (the laksa-flavoured Trident 2-minute noodles are good, but...), so I decided it was time to take the proverbial bull by the horns and make this king of soups for myself. I've used chicken, because I'm a bit of a retard with the deep-fried tofu, so thought i'd leave that for next time. So, here we are - chicken and vege laksa, adapted from a recipe found on Mindfood. Hope you love it! As with most recipes on here you can add pretty much any vegetable you like, swap chicken for prawns, etc. I've used some baby corns too and, next time, will roast some chunks of kumara in advance and have those in there too. Shake it up, serves 4. :)
125 g rice noodles (I like quite fat ones)
2 zucchini, cut into slices (or 1 eggplant, thinly sliced and salted)
2 tbsp olive oil
salt and pepper, to taste
2 tbsp red curry paste
1 medium onion (optional)
400 ml tin coconut milk
600 ml hot chicken stock
4 skinless, boneless chicken breasts
1 stalk lemongrass, bruised
150 g beans/sugarsnap peas, cut in half
1 tsp brown sugar
zest and juice from 1 lime (or lemon)
handful fresh coriander/basil
- Put noodles in a wide bowl and cover with boiling water for 5 minutes to soften. Drain, refresh in cold water and set aside.
- Preheat grill to high. Put zucchini on baking tray, brush with oil and season with salt. Grill for 4-5 minutes each side until golden. Drain on kitchen paper.
- Stir-fry curry paste in a large pan or wok over medium heat for 1 minute (with onion, if using). Stir in coconut milk and stock and bring to a simmer. Add chicken and lemongrass, cover and simmer for 10-12 minutes or until chicken is cooked. Lift out chicken with a slotted spoon and shred.
- Return chicken to pan with sugar snap peas and aubergine. Simmer for 2 minutes. Stir in noodles, sugar, lime zest and juice and most of the herbs and heat through. Ladle into bowls. Serve with lime wedges (extra) and remaining coriander or basil leaves.