Laksa Recipe

by Kat
(Bodyincredible.com)

Major problem with many Asian dishes, such as laksa, is the coconut cream or coconut milk, because it can be very high in saturated fats. Most people that eat healthy wouldn't even consider having a laksa soup for dinner because of the coconut milk it contains.

But you don’t need to worry too much, cook your Asian meal as you normally would and replace the coconut milk with coconut essence and low-fat condensed milk, some recommend almond milk or plain yogurt too. In this laksa recipe, I used lof-fat coconut milk.

Healthy laksa soup can be made using prawns, fish or tofu. If chicken isn’t your thing, simply replace it with prawns, peeled leaving tails intact, deveined to make a beautiful seafood prawn laksa- the laksa recipe below has both chicken and prawns.


Healthy Laksa Recipe

Ingredients:

*4 servings

• 500 grams organic or free-range chicken thighs, chopped into chunks

• 3 cloves garlic

• Large knob of green ginger, finely sliced

• Half teaspoon minced chili or 2 small green chilis finely sliced (more to taste)

• 1 liter of chicken stock (try to buy a healthy salt-free brand – it’s always better to add mineral-rich organic sea salt after you’ve served your meal, rather than put up with bleached salts used in most packaged foods)

• 300-450ml organic low-fat coconut milk

• Around 4-5 cups of chopped veg – you may use a mix of onion or spring onion, red peppers (capsicums), celery (include the leaves), asian greens like choy-sum or bok-choy, cabbage, snowpeas, green beans – any of your favorite thai-style veggies are fine

• About 40 grams green curry paste or more depending on your taste (be sure to choose one without a host of preservatives and synthetic ingredients. I’ve found it’s pretty easy to find one in most organic stores, and this is probably your best bet)


• 500 grams uncooked medium or large green prawns – fresh is best!

• Fresh basil or coriander


Preparation:

• Start by cooking the chicken with a little oil, with the garlic, chili and ginger mixed through. Once the chicken is browned add the stock, let it simmer for a bit, and then add the green curry paste followed by the vegies bit-by-bit. It is best to start with the onion and then gradually add the others.

• You can throw the coconut milk in somewhere along the way. Leave to simmer until the vegies are cooked – about 15 minutes.

• Lastly, add the prawns. Dish up 3-5 minutes later, with some fresh torn basil or coriander on top, and some organic sea salt to taste.

*Serve with something refreshing like mineral water and a slice of lime, or a crisp organic white wine. And if there are any leftovers be sure to keep them for your next day's lunch to take to work, it will taste as good as the previous evening

I hope you enjoy it!


*If you enjoyed this laksa recipe, I'd like to recommend a cookbook that has inspired me: David Ruel's Metabolic Cooking, that is if you'd like to increase the taste of your meals while burning some body fat.

Unlike other diets and programs, Metabolic Cooking shows you exactly what meals to choose from so there is no guesswork. I have tried several of the recipes, they are easy to prepare and taste great. So give it a go and let us know of your results.*

Original Healthy Laksa Recipe