Chicken Laksa Soup

This is completely home made, that means there’s nothing bad in it, just vegetables and healthy goodness. It has a lovely curry flavour which warms the whole body. Its perfect for dinner in winter.

Chicken Laksa Soup

500g chicken cubed

4 cups water

a tin of coconut milk

2 tablespoons of soy sauce

250g egg noodles

3 Bokchoy

4 carrots

3 sprigs of spring onion

200g pumpkin

Luksa Paste

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1  teaspoon nutmeg

1 tablespoon curry powder

1 large red chilli

1 onion

2 glove garlic

1 teaspoon turmeric

2 tablespoons ginger

a handful of coriander stems

1.     Place the paste ingredients in a food processor and blitz until it forms a smooth paste.

2.     Scrape the paste out of the processor into a deep pot, turn the heat on low and cook.

3.     To the pot add sliced carrot, chopped pumpkin and water. Place lid on top and cook until carrot and pumpkin are soft (a pressure cooker helps to speed up the process)

4.     Once fully cooked add chopped spring onion and bokchoy, allow them to cook and then turn off the heat. Now add the coconut milk, the heat must be off to stop it form curdling. Then add the soy sauce.

5.     In a separate pan, pan fry your chicken in a bit of vegetable oil, cook until caramelised and cooked through. Then add to the large pot.

6.     In a bowl of boiling water, loosen your egg noodles. Once they have softened, drain the water and add them into your large pot.  

7.     Reheat when you are ready to serve and enjoy.

If anyone is vegetarian you can leave the chicken out. You could also use fish or beef if you prefer. If you aren’t used to eating spicy food, leave out the chilli and add less curry paste.