Recipes fResh fRom the gaRden

Spicy Chicken and
Vegetable Laksa
CLaIRE MuKHI — Food GuRu
WWW.FoodGuRu.CoM.au
Serves: this recipe makes 6-7 litres and feeds 8–10 people.
To make half the amount simply halve the ingredients and spice mix
Ingredients
4 chicken breast fillets
1 spanish (red) onion — finely
chopped
3 sticks of celery — finely
chopped
1 x qtr cabbage
1 packet of Saucy Spice Co laksa
spice mix*
3 x 400ml cans of coconut cream
2 tbsp peanut oil
2 tbsp lemon juice
2 tbsp brown sugar
2 tbsp fish sauce
4 litres water
Big pinch of salt
200g noodles of your choice
1 bunch of fresh coriander
Sliced spring onions for garnish
Method
1. Place chicken fillets in a
large pot and cover with the
water. Simmer covered until
chicken is tender, approx 15
minutes.
2. Remove chicken from stock
and allow to cool, then shred
chicken into pieces.
3. Heat oil in a wok. Sauté
onions and celery and
cabbage until opaque, add
contents of Saucy Spice Co
laksa spice mix* and stir
until fragrant.
4. Add one can of coconut
cream, lemon juice, brown
sugar, fish sauce and salt,
simmer covered for approx
15 minutes.
5. Stir in poaching stock
from chicken and add the
remaining coconut cream
and chicken. Cook for
another 15 minutes.
6. Add noodles and fresh
coriander and simmer until
noodles are cooked.
7. Serve in a deep bowl and
garnish with sliced spring
onions.
* Saucy Spice Co spice mixes can be
purchased online.
12