Now we’ve made the paste, it’s time to have some fun and make this hearty delicious laksa.

Ingredients:  * Makes 2 adult servings.

2-3 teaspoons of my laksa paste 

10 king prawns (or finely sliced chicken thigh)

1 can of organic coconut milk

2 large cubes of frozen chicken broth or 3/4 cup of chicken stock

To garnish – Bean sprouts

Low carb option: 2 servings of Kelp Noodes (or vermicelli if you’re not low carb)

1 tablespoon of coriander leaves

2 kaffir lime leaves

A slice of lemon to serve

Salt and pepper

2 teaspoons of fish sauce

2 heaped teaspoons of Xylitol to sweeten. This is essential for flavour. You might be able to get away with another sugar alternative (not stevia hehe)

Instructions

Step 1: On medium head simmer 2 tablespoons of sesame oil.

Step 2: Lower the heat and add 2 teaspoons of laksa paste

Step 3: Once the laksa paste has become fragrant (be careful not to burn), add your coconut milk with chicken broth. Bring to medium heat.

Step 4: Add 2 teaspoons of xylitol and 2 teaspoons of fish sauce. I use the cocoamino Fysh sauce.

Step 4: After 10 minutes, add the kelp noodles & bring everything to a gentle boil.

Step 6: You’re almost ready to serve. The very last step is to add the prawns, we want to cook them just enough so that they are not too tough, you will only need to cook until they just become pink.

Step 7: Add the coriander

Step 6: Serve with a slice of lemon and garnish with bean sprouts.

©reemasaabnaturopathy2020