Laksa is a delicious, fragrant, noodle soup with hundreds of variations. My version is really quick to whip up on a busy midweek evening. You can substitute the chicken for prawns, fish, tofu or any vegetables you love. Omit the Chilli Sambal paste if you need this recipe to be Gluten Free.
Follow this link to the full recipe on the Somerset Foodie Recipe blog.
The kit includes enough ingredients to serve 8 people:
1 x Laksa Curry Paste @ £3.50
1 x Lemongrass Chilli Sambal Paste @ £3.50
2 x tins of Coconut Milk @ £1.00 each
1 x 5mm Wide Rice Stick Noodles @ £1.75
You will also need:
A Splash of Fish Sauce
2 x Onions, finely diced
8 Skinless Boneless Chicken Thighs
A small bunch of Fresh Coriander
2 Fresh Limes, cut into wedges
2 Spring Onions, finely sliced
1 Red Chilli, finely sliced
⅓ Cucumber, finely shredded
1 Red Pepper, very thinly sliced
A little Rapeseed Oil for frying
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