Tag: Noodles

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!

0

Prawn Tom Yum

Hot and Sour: Thai Prawn Tom Yum

Serves 4

INGREDIENTS

  • 5C Chicken Stock (gluten free, low FODMAP) (5 tsp chicken stock powder with 5C water)
  • 4 stalks of lemongrass (small, cut into large pieces)
  • 20c Galangal, thinly sliced (can replace with ginger but this will make it a less authentic taste)
  • 8 Kiffir Lime Leaves
  • 2 Bird’s Eye Chillies, sliced lengthways
  • 3 Tbsp Tomato Paste (or low FODMAP Tomato Sauce)
  • 1 bunch Coriander (stems and leaves), washed and roughly chopped) plus extra to serve
  • 300g Prawns, peeled and deveined
  • 80g Carrot, thin strips
  • 200g Tomato, diced into 1x1cm cubes, approximately
  • 2 small bunches Bok Choy, roughly chopped
  • 3 tsp Sugar
  • 4 Tbsp Fish Sauce
  • 3 Tbsp Lime Juice
  • 125g Rice Noodles
  • 1 Spring Onion stem, green tops only, finely diced
  • Chilli Flakes, pinch

INSTRUCTIONS

  1. Place galangal, lemongrass, bird’s eye chilli, tomato paste/sauce, coriander (leaves, stalks, and roots) and the kaffir lime leaves in a pot. Add the stock and bring to the boil. Reduce the heat and simmer uncovered for 20 minutes.
  2. Strain the soup through a fine sieve, discard the solids and return liquid to the pot.
  3. Add the prawns and carrot and bring to the boil again before reducing to a simmer.
  4. While simmering, add the sugar, fish sauce, lime juice, tomato and bok choy.
  5. Meanwhile, fill a separate pot with water and bring to the boil. Add the rice noodles and cook according to packet instructions.
  6. Drain the noodles once cooked and portion into the serving bowls.
  7. Once the vegetables and prawns have fully cooked in the soup (this should only take 5 minutes maximum), serve immediately by ladling onto the noodles in each serving bowl.
  8. Top with spring onion, coriander leaves, and chilli flakes to taste.

ALTERNATIVES

Leave out the prawns and change the chicken stock to vegetable stock for a vegetarian option.

0

Thai Shrimp and Peanut Noodles

Noodley Goodness: Thai Shrimp and Peanut Noodles

INGREDIENTS

  • 300g Shrimps, deshelled and deveined
  • 1 Red Chilli Pepper (of choice, to match your desired spice level), deseeded and finely chopped
  • 1 Tbsp Garlic Infused Oil
  • 60g Peanuts, chopped
  • 1 C Vegetable Stock (1 Tsp Vegetable Stock Powder with 1 C Water)
  • 1/2 C Water
  • 1 Tbsp Peanut Butter, smooth, optional
  • 1/4 Tsp Chilli Powder
  • 4 Tbsp gluten free Soy Sauce
  • 2 Tbsp gluten free Oyster Sauce
  • 1 Tbsp Lime juice
  • 1/2 – 1 bunch of Coriander, roughly chopped
  • 300g Rice Noodles

INSTRUCTIONS

  1. Toast the peanuts in a dry skillet and set aside.
  2. Heat the garlic infused oil in a pan over a medium-high heat.
  3. Add the shrimp and fry on both sides, so that they are just browning but not cooked through.
  4. Add in the vegetable stock and simmer for a few minutes.
  5. Season with the chilli powder, soy sauce, oyster sauce, lime juice, and the peanut butter (if using).
  6. Meanwhile, add boiling water to a pot and add the rice noodles. Cook through, then drain, and add the noodles back to the pot.
  7. Add the coriander to the pot (reserving some for the garnish), along with the shrimp and sauce from the pan. Mix through, then serve.

SERVE WITH

Chopped coriander and toasted peanuts.

0

Website Powered by WordPress.com.

Up ↑