Cheat's Pantry Laksa with Prawns and Chicken
Do you ever feel like cooking a dish but don't have all the ingredients on hand for a full blown authentic version? It can be really fun to cook with what you have in the pantry and fridge (especially if it turns out delicious). This is a quick, easy laksa using bits and pieces you will hopefully have around the house already.
This recipe will make approx one bowl - perfect when you need to whip up a quick lunch!
2 - 3 cups Free Range Chicken Bone Broth
3 tbsp (or about half a jar) of Laksa paste (we used Ayam brand)
1/2 tsp minced ginger
1 clove of crushed garlic
Leftover shredded cooked free range chicken (about 1/4 of a breast)
1 small 165ml tin of coconut milk
1 small nest of rice noodles
1 wedge of lime
1 tsp fish sauce (or to taste)
1 tbsp finely sliced spring onions
A dash of oil (olive or peanut oil is best)
A small handful of greens (your choice! We used sugar snap peas as that's what we had in the fridge at the time)
1. Add the spring onions, garlic, ginger and curry paste to a pot on medium heat with a dash of oil and fry for around 1 min or until fragrant, mixing often.
2. Add in your chicken stock and stir through. Let it simmer for a few minutes, then add the coconut milk and fish sauce. Pop a lid on and simmer for 10 - 15 mins. Add your prawns to the broth for a few minutes near the end of this time to cook in the liquid.
3. At the same time, prepare your noodles according to packet instructions (usually this will involve popping the noodles into a bowl of hot/warm water until they soften).
4. Add lime juice to your broth to taste, and if necessary add in some extra fish sauce to balance.
5. Drain and add the cooked noodles to the broth with the shredded chicken and your greens (depending on what you're using you may need to add them earlier - but most greens will just need to soften a little in the liquid so don't need too much time).
6. Serve and enjoy!
P.S. If you have fresh coriander, bean sprouts or fried shallots these make great additional toppings.