Difficulty | Serves 4 | Book 3
- Sauté chicken, garlic and ginger in a large non-stick frypan or wok that has been generously coated with cooking spray for 4 minutes.
- Add carrots and capsicum and cook another 2 minutes.
- Place all other ingredients except cornflour, coconut essence and milk into pan and mix together well.
- Combine cornflour with coconut essence and milks then add to pan. Once boiled take off heat as evaporated milk can separate when over boiled.
Variations: For a Seafood Laksa replace chicken with 200g boneless fish diced and 200g green peeled prawns or for a Vegetarian Laksa remove chicken and add 300g firm tofu diced and use salt-reduced vegetable stock powder and salt-reduced vegetable stock liquid.
NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people
Suitable to be frozen for 2-3 weeks.
Having trouble finding Coconut Essence? It’s available HERE on my website.
A low GI, low saturated fat alternative to a traditionally unhealthy soup. Coconut essence and evaporated light milk are the answer.