Laksa noodle soup.. my all time favourite Thai dish that is creamy, spicy and loaded with veggies!
I love that you can use almost any leftover veggies and still create a delicious, Thai style soup! For those who are vegetarian, you can substitute the chicken for tofu or grilled tempeh. I love the puffed tofu bites that you can find at most Asian stores.
You can also experiment with a variety of different vegetables based on where you are at in your menstrual cycle.
This is a great opportunity to use up your cruciferous vegetables such as broccoli, Brussel sprouts and cauliflower in order to support the detoxification of estrogen toward the end of your follicular phase and into ovulation.
During the luteal phase moving toward your period, hearty vegetables such as sweet potato, potato and pumpkin are delicious to add!
Although I have created laksa paste from scratch in the past, sometimes you just need a quick pre made paste. If it means you are cooking something at home and mostly from scratch- I am ALL FOR IT!
For this recipe, you will need
1/2 head broccoli
1 can coconut cream (400ml)
200g vermicelli noodles
5 cups chicken / vegetable stock
2 large handfuls of green beans
2 large chicken breasts
3 small bok choy
10 button mushrooms
1 corn cob chopped
1/2 bunch of coriander (to serve)
1 jar laksa paste (I used Valcom Thai style laksa paste)
1 red onion
Method
Place the chicken breasts into a medium pot of simmering water and allow to poach for 15 minutes
Place a large pot on medium heat with a splash of olive oil
Pour the contents of the laksa paste and stir for 1-2 minutes
Add the onions and stir until moderately translucent
Add the can of coconut cream and stock and let it lightly simmer
Add the vegetables and allow to cook for 10-15 minutes or until the vegetables are soft
Using tongs, remove the chicken from the boiling water and place the chicken breasts onto a chopping board. Using 2 forks, gently shred the chicken. Alternatively you can chop it into smaller pieces
Add the vermicelli noodles to the re-used pot of hot water and allow to cook for 3-5 minutes. Drain the noodles using a colander to ensure they do not overcook and turn gluey
Remove the laksa from the heat and add the chicken, stirring it all together
Top with chopped coriander and voila!
Serves 4
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