I love a good laksa and this dish is inspired by one I had in Bali recently. My take uses kelp noodles instead of rice noodles. Similar taste and texture to rice noodles, kelp, being seaweed offers heaps more nutrition than rice noodles. They’re low in carbohydrates and super nutrient dense, packed full of iodine essential for thyroid health.
You can find kelp noodles at your local health food store. They are a bit pricey so feel free to substitute for standard rice noodles or spiralised zucchini noodles.
Ingredients – Serves 2
1 tablespoon extra virgin coconut oil
1 clove garlic
1 teaspoon fresh grated ginger
1 heaped tablespoon good quality laksa paste
1 fresh chilli, finely chopped (optional)
1 cup good quality broth (fish, chicken or vegetable)
200ml can coconut milk (I recommend the brand Ayam)
1 teaspoon fish sauce
150 protein of your choice, cut to bite sized pieces (free-range chicken breast, prawns, tempeh, tofu)
1 cup of vegetables cut to bite sized pieces (bok choy, eggplant, green beans)
350g packet of kelp noodles
1 free range hard boiled egg, halved
1/4 cucumber, sliced length ways cut into batons
1 tablespoon chopped peanuts or cashews
Small handful of fresh coriander
Chilli chutney (optional)
2 Lime wedges
Heat coconut oil in a sauté pan over a medium heat.
Add the garlic, ginger, laksa paste and chilli. Cook for 3–4 minutes, stirring frequently.
Add the stock, coconut milk and fish sauce. Gentle bring to the boil, then lower the heat, simmering for 3–5 minutes.
Add protein and simmer until protein is cooked and vegetables softened.
Rinse kelp noodles and use kitchen scissors to cut them in half. Divide among 2 bowls. Ladle the broth, protein and vegetables over the top.
Serve with half an egg, bean sprouts, cucumber, coriander, chopped nuts and a slice of fresh lime.