Amazing Chicken and Vegetable Laksa

This weeks recipe inspiration is great for those cold mid week , time poor, Winter and Spring nights. It’s also tasty and very healthy, with fresh herbs and added vegetables. As an extra bonus its also fast to make and is perfect for lunch the next day for work or school.

Malaysian Vegetable and Coconut Chicken Laksa

INGREDIENTS
1 tbsp laksa paste (buy a good one or make it yourself)
100 grams rice/pasta noodles
2 tsp sesame oil
1.5 cups pumpkin cubed
2 – 3 carrots – 1cm pieces
300g beans – roughly chopped
200 ml reduced fat coconut milk or use coconut powder
1 cup liquid vegetable/chicken stock salt reduced
200 grams free range chicken breast fillets
2 tsp lime juice
1 cup bean sprouts
2 tbsp chopped fresh basil leaves
2 tbsp chopped fresh mint leaves

INSTRUCTIONS
Cook the noodles or pasta as per pack instructions, drain and set aside.
Heat oil in non-stick fry pan or wok and add the laksa paste, frying over low heat for 30 seconds.
Add the vegetables, coconut milk and stock, and simmer for 10 minutes. Thinly slice the chicken, add to the pan and simmer for a further 2 minutes (or until cooked through). Stir through your lime juice.
Place noodles in a soup bowl, pour laksa sauce over the top. Top the laksa with fresh bean sprouts, basil and mint leaves to serve. Its so good…Enjoy!

Thank you for supporting our amazing local Bayside farmers and producers!
Have a super week ahead and happy local farms eating.

Kind Regards
Don