Coles ambassador Michael Weldon remembers how his mum nurtured his early passion for cooking – now he is nurturing hers.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes
Ingredients
2 tsp vegetable oil
4 cups (1L) salt-reduced chicken stock
2 x 400ml cans coconut cream
2 tbs brown sugar
2 tbs fish sauce
300g Coles RSPCA Approved Australian Chicken Breast Fillet, thinly sliced
8 prawns, peeled leaving tails intact, deveined
250g silken tofu, coarsely chopped
300g thin rice noodles, soaked
150g bean sprouts
1/2 cup coriander leaves
2 limes, halved
Chilli sauce or paste, to serve
Fried shallots, to serve
Laksa paste
1 small brown onion, chopped
4 birdseye chillies, seeded if desired, chopped
4cm-piece ginger or galangal, peeled, chopped
4 garlic cloves, peeled
2 lemongrass stems, chopped
2 tbs shrimp paste (optional)
3 coriander stems
2 tbs ground coriander
2 tbs ground cumin
1 tbs smoked paprika
1 tbs ground turmeric
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the laksa paste, combine the onion, chillies, ginger or galangal, garlic, lemongrass, shrimp paste, if using, coriander stems, ground coriander, cumin, paprika, turmeric and ¼ cup (60ml) water in a blender. Blend until smooth and well combined. Reserve half the laksa paste in an airtight container. Place in the fridge to up to 2 days, or freeze for up to 3 months.
Step 2
Heat a large saucepan over medium-high heat. Add the oil and remaining laksa paste. Cook, stirring, for 2 mins or until aromatic. Add the stock and coconut cream and bring to the boil. Reduce heat to medium. Simmer for 5 mins or until the mixture thickens slightly. Add the sugar and fish sauce and cook for 5 mins.
Step 3
Add the chicken, prawns and tofu to the coconut cream mixture and stir to combine. Cook for 5 mins or until chicken is cooked through and the prawns curl and change colour. Remove from heat. Squeeze over 2 lime halves. (You can add extra lime juice, fish sauce or sugar, if needed.)
Step 4
Divide the noodles among serving bowls. Top with bean sprouts. Ladle over the soup and top with chicken, prawns and tofu. Serve with coriander leaves, fried shallots, chilli sauce and remaining lime.
300g Coles RSPCA Approved Australian Chicken Breast Fillet, thinly sliced
8 prawns, peeled leaving tails intact, deveined
250g silken tofu, coarsely chopped
300g thin rice noodles, soaked
150g bean sprouts
1/2 cup coriander leaves
2 limes, halved
Chilli sauce or paste, to serve
Fried shallots, to serve
Laksa paste
1 small brown onion, chopped
4 birdseye chillies, seeded if desired, chopped
4cm-piece ginger or galangal, peeled, chopped
4 garlic cloves, peeled
2 lemongrass stems, chopped
2 tbs shrimp paste (optional)
3 coriander stems
2 tbs ground coriander
2 tbs ground cumin
1 tbs smoked paprika
1 tbs ground turmeric
Description
Coles ambassador Michael Weldon remembers how his mum nurtured his early passion for cooking – now he is nurturing hers.
Method
Step 1
To make the laksa paste, combine the onion, chillies, ginger or galangal, garlic, lemongrass, shrimp paste, if using, coriander stems, ground coriander, cumin, paprika, turmeric and ¼ cup (60ml) water in a blender. Blend until smooth and well combined. Reserve half the laksa paste in an airtight container. Place in the fridge to up to 2 days, or freeze for up to 3 months.
Step 2
Heat a large saucepan over medium-high heat. Add the oil and remaining laksa paste. Cook, stirring, for 2 mins or until aromatic. Add the stock and coconut cream and bring to the boil. Reduce heat to medium. Simmer for 5 mins or until the mixture thickens slightly. Add the sugar and fish sauce and cook for 5 mins.
Step 3
Add the chicken, prawns and tofu to the coconut cream mixture and stir to combine. Cook for 5 mins or until chicken is cooked through and the prawns curl and change colour. Remove from heat. Squeeze over 2 lime halves. (You can add extra lime juice, fish sauce or sugar, if needed.)
Step 4
Divide the noodles among serving bowls. Top with bean sprouts. Ladle over the soup and top with chicken, prawns and tofu. Serve with coriander leaves, fried shallots, chilli sauce and remaining lime.
