Articles & Recipes
Laksa
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
4 small skinned, boned chicken breasts (400grams)
Mixed noodles eg vermicelli, thin and thick and egg noodles (rice noodles only for gluten free) (200grams)
2 medium julienne carrots (200grams)
1 medium finely sliced onion (100grams)
1 tsp mono/polyunsaturated oil (5ml)
1 tabsp water (20ml)
½ tsp chilli powder or fresh chilli to taste
2 tsp low sodium stock powder (gluten free if required) (16grams)
1 tabsp curry powder (10grams)
3 cups water (750ml)
1 can low fat evaporated milk (375ml)
2 heads finely sliced bok choy (400g)
Coconut essence to taste
Finely chopped coriander (optional)
Fresh chopped chilli to taste
2 tabsp chopped roasted peanuts (25grams)
Method
· Grill chicken, cool and cut into thin strips.
· Pour boiling water over a mixture of noodles in a bowl and leave for 5 minutes.
· Drain and put aside to keep warm.
· Stir-fry carrot and onion in oil and 1 tabsp water in a saucepan for 5 minutes.
· Season with chilli, stock powder and curry powder.
· Add 3 cups of water and simmer for 3 to 4 minutes.
· Add evaporated milk and bok choy and cook for 2 minutes more.
· Season to taste with coconut essence.
· Place hot noodles in one large bowl or individual bowls.
· Ladle milk stock and vegetables over noodles.
· Garnish with sliced chicken, coriander, chilli and peanuts.
· Serve as a main meal.
Serves : 6
Nutrients per Serve :
KJ 919, Calories 221, Carbohydrates(grams) 34, Fat(grams) 4.5
Note
Egg Free
Variations
Seafood Laksa Substitute prawns and squid for chicken
Vegetarian Laksa Substitute tofu and additional vegetables for chicken.