BETTER-FOR-YOU CHICKEN & PRAWN LAKSA

SERVES 4. PREP 15 MINS. COOK 25 MINS

INGREDIENTS

• 2 tsp extra virgin olive oil

• 800g chicken thigh fillets, trimmed, cut into strips

• 750ml (3 cups) Massel chicken style liquid stock

• 2 bunches broccolini

• 12 green prawns, peeled, deveined, tails intact

• 400ml can coconut milk

• 150g tempeh, sliced

• 200g rice vermicelli

• 250g (4½ cups) bean sprouts, trimmed

• Fresh coriander sprigs, to serve

LAKSA CURRY PASTE

• 40g (¼ cup) fresh galangal, peeled, coarsely sliced • 8cm-piece fresh turmeric, peeled, coarsely sliced

• 2 stalks lemongrass, pale section only, thinly sliced

• 3 large golden shallots, peeled, sliced

• 3 large garlic cloves, peeled, sliced

• 8 dried chillies, stem removed, soaked for 10 minutes in hot water, drained

• 20g roasted belacan (shrimp paste)

• 1 tbsp ground coriander

• 1 tsp ground cumin

• 1 tbsp sweet paprika

• 1 tbsp extra virgin olive oil

METHOD

1 To make paste, put galangal and turmeric in a blender. Process until finely chopped. Add lemongrass. Process. Add shallot and garlic. Process until finely ground. Add chilli, belacan, spices, 60ml (¼ cup) water. Process to a paste, adding up to 125ml (½ cup) more water to make a smooth paste.

2 Heat oil in a non-stick wok over medium heat. Add mixture. Cook, stirring, for 10 minutes or until aromatic.

3 To make laksa soup, heat oil in wok over medium heat. Add chicken and cook, stirring, for 4 minutes or until lightly browned.

Add half the paste and stir-fry for 2 minutes or until aromatic.

4 Add stock and bring to boil. Simmer for 2 minutes. Add broccolini, prawns. Cook, stirring often, for 3 minutes or until just tender. Add coconut milk and tempeh. Cook for 2-3 minutes or until heated through.

5 Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 minutes. Drain.

6 Divide three-quarters of sprouts among serving bowls. Top with noodles then ladle over laksa and top with coriander and remaining sprouts, to serve.