LAKSA - Thai noodle soup

This dish is amazing! It is a tastebud tantilizer! I may be a little bias with my pregnancy cravings, but this is the best dish I have eaten in months. Tasty thai with a little spice... Make extra to have again and again and again...

Ingredients:
2 Tbs Olive oil
2 Onions, sliced in thinly in half moons
3 Garlic cloves, crushed
3 Carrots, peeled, halved lengthways and cut on the diagonal thinly
400ml can Chickpeas or any other white bean, drained and rinsed
1 Red Capsicum, thinly sliced in lengths
2 cups Corn Kernels (please try to get organic and non-GMO)
400ml Coconut Cream
8 Kaffir Lime Leaves *
2 Vegetable Stock Cubes (I use Massel brand)
1/4 tsp cayenne chilli - optional or to your liking
3 cups water
100g of Pad Thai rice noodles, dried in the packet (you will find this in the asian section of your local supermarket)

Lime to serve

Step 1: Fry in the oil: onions, garlic, carrots, cayenne and kaffir lime leaves until the onion is soft

Step 2: Add to the fried onion the rest of the ingredients except the lime which is for when serving. Let simmer covered for 10 mins.

Step 3: Add the rice noodles to the dish, cover with the lid and let cook for a further 5 minutes. When the noodles are soft through - serve - with the lime!


OPTION 2: You may omit the rice noodles and enjoy it as a chowder. This is delicious too.

ENJOY!

* Kaffir Lime Leaves - These are leaves can be found in most large supermarkets in the fresh food section. They are a popular item so do sell out often. If you know someone with a kaffir lime tree, ask to pick a bag of leaves and then keep in the freezer. The frozen leaves will keep for 6-12 months. They give a lovely flavour to oriental inspired dishes.

"Obey my voice, and I will be your God, and ye shall be My people"   Jeremiah 7:23

Posted by Melissa Awde