Chicken Lime Laksa
Thank you to Dr Clare Bailey and Dr Sarah Schenker for this beautiful recipe.
Bunch of fresh coriander
Drizzle of olive oil
4 spring onions, sliced
1 red capsicum, deseeded and sliced
4 red chillies, finely chopped or 1tsp chilli paste - alter to suit taste
2cm piece of ginger, peeled and grated
1 teaspoon chinese 5 spice
300g of chopped pumpkin
1.2 litres chicken or vegetable stock
juice of 2 limes
1 tablespoon tamari
1 tablespoon fish sauce
300g cooked chicken, diced
400g green beans
400ml tin of coconut milk
2 large handfuls of baby spinach leaves or fresh greens chopped
Chop off the coriander stalks, retaining the leaves
Heat the oil in a large pan and fry the stalks, spring onions, capsicum, chilli, ginger and chinese 5 spice on a medium heat for 2-3 minutes
Add the pumpkin and cook for a further 2 minutes, then pour in the stock, lime juice, tamari and fish sauce and bring the mixture to the boil.
Turn down the heat and simmer for 10 minutes.
Add the chicken, beans, coconut milk and spinach or greens and cook until the beans have softened and the chicken has warmed through
Serve topped with coriander leaves