The winter months have really put me in the mood to have comfort food. I have gotten into the routine of trying to make a soup every Sunday. I usually half the recipe otherwise I would have to eat soup for my next four meals. I found this recipe online and took my own creative liberties. This is not your typical laksa, I like to load mine up with as many vegetables I can find in my fridge!
Recipe makes 2 servings
6-8 Large shrimps (raw or cooked)
2 chicken thighs
1 teaspoon of fish sauce
2 sticks of celery
1 handful of brocolli
2 tablespoons of coconut oil
2 shallots (diced)
2 cloves of garlic (minced)
3 tablespoons of red curry paste
2 cups of chicken broth
1/2 can of coconut milk
1/2 teaspoon of white pepper
2 tablespoons of dried lemongrass
2 handfuls of rice stick noodles
Heat up large pot with coconut oil on medium to high heat. Throw in diced shallots, minced garlic, lemongrass and sliced chicken breast. Drizzle on the fish sauce and sprinkle on the white pepper. Cook until brown.
Put pot of salted water to boil for noodles. Check back on the large pot, once the chicken has been cooked add in the chicken broth, curry paste and coconut milk, stir well.
Once the coconut milk has been mixed in, lower the temperature and add the shrimp and cut vegetables (carrots, celery, broccoli). You can choose whatever vegetables you want. Let simmer for about 10 – 15 minutes, depending on how cooked you want your vegetables.
Cook rice noodles in other pot for 6 – 8 minutes. Once the noodles are cooked rinse them with water and then portion them out into the bowl. I am planning on having the second serving of my soup tomorrow, so this is why I kept the noodles separate.
Dinner is served! Pour soup mix over noodles and squeeze a sliver of lime. Salt and pepper to taste!
This is such a flavorful, quick and easy dinner! Enjoy!