Let me take you to Malaysia with my spicy and creamy chicken laksa soup. What I really love about this soup is the simple (and versatile) process but what you get back is a full on taste sensation. There are deep creamy notes from the coconut milk which compliments the punchy chilli and aromatic curry notes. You then get another level of zingy and fresh flavour from the lemongrass and coriander too, it’s just a moreish dish all round and is perfect for a dinner party or just a quick meal for yourself.
You can also swap out the chicken for portobello mushrooms (or other mushrooms for that meat like texture, for all you vegetarians/ vegans) or even a soft boiled egg for a lighter option as well. My chicken laksa soup is seriously good for you too as coconut milk is high in saturated fatty acids and medium-chain triglycerides (MCT), which are both easily burned as fuel by the body (keto friendly). Chillies also add that warming touch as well and don’t worry if you don’t like it spicy, a little goes a long way and you can always deseed and clean the inner flesh of the chili with cold running water to numb the heat further. If this wasn’t enough to tickle your taste buds then the turmeric that’s used in the base is sure to sway you since it has great anti-inflammatory properties and helps diabetes management to name only a couple of benefits.
(use organic/natural real food ingredients where possible)
Prep time: 10 minutes
Cooking time: 35 minutes
Total time: 50 minutes
For the laksa base:
1 red bird’s eye chilli, deseeded and roughly chopped or ½ teaspoon of cayenne pepper
1 thumb sized piece of ginger, roughly chopped
The stalk of 1 lemongrass, bruised and coarsely chopped
3 garlic cloves, roughly chopped
1 tablespoon of turmeric powder
1 tablespoon of mild madras curry powder
3 shallots, roughly chopped
1 teaspoon of pink Himalayan salt
2 tablespoons of water (filtered)
For the soup:
2 medium sized organic and grass fed chicken breasts, chopped into bite sized chunks
1 handful of coriander, finely chopped
Some extra chopped red birds eye chilli for garnish
1 tablespoons of coconut oil
1 bay leaf
1 cup of water
1 tin of organic coconut milk
From your kitchen:
A chopping board
A wooden spoon
A sharp knife
A few bowls for serving
A couple of teaspoons and tablespoons for measuring
A silicone spatula
A large saucepan (iron skillet, non-toxic)
A large ladle
A food processor
To start, simply throw in all your laksa base ingredients into the food processor and blitz a few times until a smooth paste forms. The leave this to one side whilst you get on with the soup base.
The next step is to heat your coconut oil in your pan over a medium high heat and add in your bay leaf and laksa paste. Cook for a few minutes until the lovely aromas waft out into your kitchen and the mixture comes to a full boil. Add your chicken now and cook for a further 5 minutes.
Then, add in your coconut milk with water and then bring to the boil. Once this happens it’s time to turn the heat down to simmer and keep it covered for around 15 minutes and your laksa soup is thickened and your chicken is cooked through as well.
Before serving please check for seasoning and then garnish with your chopped chilli and coriander and serve immediately! You can even spoon some over some white rice for a substantial dinner for autumn or winter.
This light yet creamy soup is super nutritious and filling which can be enjoyed both hot or cold. You can also play around with the different kinds of protein like wild fish and other sustainably caught fish, the choices are endless! This soup also freezes very well and a little goes a long way, give my laksa soup a go and see how delicious and quick it is to make.