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.
- 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
- 4 sustainably sourced prawns
- 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 (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)
- 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.
- 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.
- 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).
- Add lime juice to your broth to taste, and if necessary add in some extra fish sauce to balance.
- 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).
- Serve and enjoy!