Thai Chicken Laksa

This Chicken Laksa is tasty, pretty and will make you feel like an absolute whizz in the kitchen - because let’s face it, making your own laksa paste from scratch is pretty fancy! It will contain more flavour and none of the preservatives and carriers of the processed bought kind. The spices provide a great depth of flavour and lots of benefits such as antioxidants and anti-inflammatory properties. Despite all the wonderful spices in this dish - it’s actually pretty mild overall. The coconut milk really mellows the spice so even people who are sensitive to spice can enjoy this one!

Coconut is utilised a lot in this dish (coconut oil and coconut milk) and is high in saturated fat - which isn’t a bad thing at all! Saturated fats are more heat stable than unsaturated (so don’t turn into trans fats when heated) and about 50% of the saturated fat in coconut is in the form of Lauric Acid, which converts to Monolaurin and is antibacterial, antifungal and supports the immune system against pathogens (so particularly great for winter!). We’ve added in some of our Garden Veggie Vegetable Broth for the B vitamins and Zinc to further support immune system function (and further support deliciousness).

So why not give this beautiful Laksa a try, then give yourself a pat on the back for making a well-balanced bowl full of goodness.

Ingredients

PANTRY ITEMS

4 small chillies (dried or fresh, more or less depending on desired taste)

1 ½ tsp fresh coriander stalks

½ tsp paprika

½ tsp ground cumin

1 ½ tsp turmeric powder

1 brown onion

2 lemongrass stalks

3cm piece of ginger

2 cloves of garlic

2 tsp shrimp paste

500 g Organic Chicken Mince

½ cup coriander leaves, chopped

1 egg

2 cups boiling water

2 cans coconut milk

1 tbsp lime juice

250 g rice noodles

1 bunch of Broccolini

Small handful of Cashews

3 tbsp Coconut Oil

Wedges of lime (to serve)

NUTRA ORGANICS PRODUCTS

2 tbsp Vegetable Broth Garden Veggie

Method

1. In a food processor or Magic Bullet, blend together chillies, coriander stalks, paprika, ground cumin, turmeric powder, brown onion, lemongrass stalks, ginger, cashews, garlic, shrimp paste, and 1 tbsp Coconut Oil, to make the laksa paste.

2. In a large bowl, combine chicken mince, chopped coriander leaves, egg and 1 tbsp of your Laksa paste. Roll into tablespoon sized balls and place in fridge for 30 minutes.

2. Heat 1 tbsp Coconut Oil in pan over a medium high heat, once warmed, cook meatballs in batches until browned, but not cooked the whole way through.

3. Heat a medium saucepan over medium heat add remaining coconut oil and Laksa paste , cook for 1 minute, or until fragrant. Combine vegetable broth and boiling water and add to saucepan along with coconut milk (add less coconut milk if you prefer a stronger flavour). Stir and bring to a simmer.

4. Add in your broccolini and chicken meatballs and cook for 4 minutes or until cooked through.

5. Prepare rice noodles to package instructions.

6. Remove laksa from the heat and add in your lime juice, stirring to combine.

7. To serve, divide rice noodles into bowls, top with Laksa, meatballs, broccolini and garnish with lime wedges (and foliage - if you are feeling fancy and in-touch with nature)