Difficulty | Serves 4 | Book 3
Method
- 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.
Dietitian's tip
A low GI, low saturated fat alternative to a traditionally unhealthy soup. Coconut essence and evaporated light milk are the answer.
Having trouble finding the Coconut Essence?
Queen Coconut Essence is in many IGA stores or can be purchased directly from my website HERE.
