Looking for healthy soup ideas? This spicy chicken laksa is a Malaysian soup that's full of fragrant ingredients.

Chicken laksa recipe - IMAGE - Women's Health & Fitness

Ingredients (serves 4)

  • 60g (1⁄3 cup) roasted, unsalted peanuts

  • 5cm piece root ginger

  • 1⁄4 cup fresh coriander

  • 20g (3 medium-sized) garlic cloves

  • 1 long red chilli

  • 2 leaves kaffir lime (OR regular lime OR lemon leaves)

  • 1 tbsp ground turmeric

  • 20ml (1 tbsp) fish sauce

  • 60ml (3 tbsp) extra virgin olive oil or coconut oil

  • 60ml (3 tbsp) lime juice

  • 15ml (1 tbsp) agave syrup

  • 250ml (1 cup) organic chicken stock

  • 120g fine rice noodles

  • 400ml can of coconut milk

  • 50g (1 medium-sized) carrot, julienned

  • 80g broccoli florets

  • 80g zucchini, sliced

  • 400g (2 cups) cooked, chopped chicken

  • Small bunch fresh coriander to garnish

  • 80g (1⁄2 cup) cranberries

 

What you’ll do
Chop about one third of the peanuts and put aside for garnish.

Grate the ginger, chop the coriander, crush the garlic, chop chilli and remove seeds, chop the lime leaves and place all in a blender. Add peanuts, turmeric, fish sauce, extra virgin olive oil, lime juice and agave syrup to blender. Blend on medium speed to a paste. Scrape mixture into a saucepan and cook over a medium heat for one minute.

Add chicken stock and bring to the boil. Add noodles and coconut milk.

Add carrots, broccoli and zucchini. Bring back to the boil and simmer for three minutes. Divide mixture between four bowls and top with chicken, nuts, coriander leaves and cranberries.

kJ 2619 | Fat 41.6g | Carb 21.3g | Protein 41g

Recipes from Organic Fusion by Amanda Battley, published by Buddha Soul Pty Limited/Jacksons Publications.
RRP $39.99, buddhasoul.com