7 Feb 2014

THAI CHICKEN AND COCONUT LAKSA

Another fabulous free dinner from my left over Piri Piri roast chicken, (meal no 2), this is a gorgeous warming of the soul dish that hits all the wonderful happy giving food notes, hot, sweet, sour, rich and full of vitality, a bowl of abundant sunshine, every time I have this dish or a version of this dish I feel so replenished and know that I have loved my body and sung opera to my taste buds.


INGREDIENTS
(Serves 6)

2-3 ltrs chicken stock from roast chicken
(Carrot, leek, celery, onion, garlic, herbs, seasoning)
2 clove garlic grated
1 thumb size ginger grated
2 fresh chillies sliced
2 tbsp fish sauce
1 can coconut milk (half fat)
1 tsp turmeric
2 tsp smooth peanut butter
1 small bunch fresh coriander chopped
 1 tbsp soy sauce
1 lime juiced
2 packs (6 ptns) buckwheat noodles
1 bunch asparagus diced
1 bunch broccoli florets
3 spring onions fine sliced

CHICKEN STOCK
(4 knorr jelly stock pots with 2 ltr of water instead)

After removing all the meat from your left over roast chicken, place the bones in a deep sauce pan or pressure cooker along with some carrots, onions, celery, leek, a few peppercorns and 3 litres of water, simmer for 30 minutes in a pressure cooker or a couple of hours in a deep saucepan.  Drain through a sieve and leave the stock to cool, I like to skim off the fat at this point.  This is your stock.

First bring a pan of water to a rolling boil, add the noodles and cook for 3 minutes, drain and refresh in cold water for a moment, place a portion of noodles in each of your serving bowls and sprinkle with the spring onions.

Bring the chicken stock up to a gentle simmer, add the broccoli, asparagus, turmeric, fish sauce, ginger, chilli, garlic, peanut butter, soy sauce, coconut milk and coriander.  Ladle the gorgeous sunshine stock over your noodle filled bowl.  Ta-da a gorgeous dinner.  This is a truly sumptuous diner in minutes that deserves so much more attention.

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