Tag: Soup

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!

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Slow Cooked Chicken, Bacon & Gnocchi Soup

Slow Cooked: Chicken, Bacon & Gnocchi Soup

INGREDIENTS

  • 1 tsp Garlic Infused Oil, optional
  • 500g Chicken Breast, boneless, skinless
  • 1/2 C Celery, thinly diced
  • 1 1/2 C Carrot, quartered and diced
  • 2 tsp Basil, dried
  • 2 tsp Mixed Herbs, dried
  • 1 tsp Salt
  • 2 tsp Chicken Stock Powder
  • 3 tsp Vegetable Stock Powder
  • 4 C + 2 Tbsp Water
  • 3 Tbsp Cornflour
  • 700g Milk, lactose free (substitute for 2x 340ml tins of evaporated milk if you are not following FODMAP or do not have an issue with milk)
  • 500g Gnocchi, gluten free
  • 6x Streaky Bacon, sliced
  • 150g Baby Spinach

INSTRUCTIONS

  1. Add the garlic infused oil, chicken, carrot, celery, basil, mixed herbs, salt, chicken stock powder, vegetable stock powder, and 4 C of water into a slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours.
  2. Shred the chicken.
  3. Mix 2 tbsp water with the cornflour, ensuring there are no lumps. Add this, along with the milk and gnocchi to the slow cooker. Stir and replace lid. Cook for another hour.
  4. Meanwhile, fry the bacon in a pan over medium-high heat. Drain the fat.
  5. Once the final hour of the slow cooker has completed, add the bacon to the slow cooker along with the baby spinach. Stir to combine until the baby spinach has wilted.
  6. Serve while warm.
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