Quick Seafood Laksa

Quick Seafood Laksa

INGREDIENTS

• 2 Tbsp Neutral Oil (i.e., grapeseed, vegetable)
• 2 Tbsp Red Curry Paste
• 2 Tbsp Curry Powder
• 4C Chicken Stock (4 tsp Chicken Stock Powder (fodmap friendly) mixed with 4C Water)
• 400ml Coconut Milk
• 400ml Coconut Cream
• 1C Green Beans, whole (or chopped)
• 1C Broccoli, chop into small florets
• 1 Carrot, medium/large, mandolin then slice into matchsticks about 4mm wide
• 300g Prawns, peeled and deveined (I left tails on for some extra flavour but off is fine too)
• 200g Fish Balls
• 1 Pak Choy, sliced diagonally about 1cm thickness
• 2 Tbsp Fish Sauce
• 1 tsp Sugar
• 600g Rice Noodles of choice, cooked
• Coriander, handful, roughly chopped

INSTRUCTIONS

1. Heat the oil in a wok or high edged pan (such as a soup pot) over a medium-high heat.
2. Add the curry paste and cook, stirring, until fragrant (about 30 seconds).
3. Add the curry powder and cook, stirring, until fragrant (about 30 seconds).
4. Add the coconut milk, coconut cream, and chicken stock. Simmer for a few minutes to thicken it slightly.
5. Add the green beans, broccoli, and carrot. Simmer for a couple of minutes.
6. Add the prawns and fish balls. Simmer for a couple of minutes until the prawns are cooked through.
7. Add the pak choy, fish sauce, and sugar, and mix through. Remove from the heat.
8. Divide your cooked noodles between serving bowls, and ladle your laksa over the noodles.
9. Top with coriander and serve while warm.

SERVING NOTE

This laksa is not spicy – add some chilli oil or chilli flakes at the end if you like a bit of heat!