Super Food Ideas - - NEWS -


2 large chicken breast fil­lets, thinly sliced 3 cups chicken stock 150g rice ver­mi­celli noo­dles 400ml can light co­conut milk 1 bunch broc­col­ini, trimmed, halved length­ways 150g green beans, trimmed, halved length­ways 150g snow peas, trimmed 1 cup bean sprouts, trimmed 2 ta­ble­spoons lime juice, plus wedges, to serve ¼ cup fresh Viet­namese mint leaves ¼ cup fresh co­rian­der leaves Laksa Paste 1 lemon­grass stalk, trimmed 4 kaf­fir lime leaves, de­veined, roughly chopped 3 long green chill­ies, roughly chopped 3cm piece fresh galan­gal, peeled, roughly chopped 3cm piece fresh ginger, peeled, roughly chopped 2 gar­lic cloves, quar­tered 1 es­chalot, roughly chopped 2 tea­spoons shrimp paste ½ tea­spoon ground turmeric ½ tea­spoon ground cumin ½ tea­spoon ground co­rian­der 2 ta­ble­spoons peanut oil

1 Make Laksa Paste Roughly chop half the lemon­grass. Place in a small food pro­ces­sor. Add lime leaves, chilli, galan­gal, ginger, gar­lic, es­chalot, shrimp paste, turmeric, cumin and ground co­rian­der. Process un­til finely chopped. Grad­u­ally add oil, pro­cess­ing un­til mix­ture forms a paste. 2 Split re­main­ing lemon­grass in half. Heat a large heavy-based saucepan over medium-high heat. Cook paste, stir­ring, for 2 min­utes or un­til fra­grant. Add chicken. Cook, toss­ing in paste, for 1 minute. Add stock and lemon­grass. Bring to the boil. Re­duce heat to low. Sim­mer for 5 min­utes. 3 Mean­while, pre­pare noo­dles fol­low­ing packet di­rec­tions. Drain well. 4 Add co­conut milk, broc­col­ini, beans and snow peas to laksa. Sea­son with pep­per. Cook for 5 min­utes or un­til veg­eta­bles are just ten­der and chicken is cooked through. Ar­range noo­dles in serving bowls. La­dle over laksa. Top with bean sprouts. Driz­zle with lime juice. Sprin­kle with mint and co­rian­der leaves. Serve with lime wedges. NU­TRI­TION: (per serve) 2240kj; 19.2g fat; 6.9g sat fat; 46.1g pro­tein; 39.5g carbs; 8.3g fi­bre; 98mg chol; 986mg sodium.

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