Healthy! My Easy Laksa Soup – without paste, without oil!

Healthy Easy Laksa by alittlebitofsoy

I love Laksa. Hot, Creamy and Rich… It is perfect for the cold weather as well as the hot sweaty summer. I love the fact that there are so many different varieties across Southeast Asia. It is fun to compare each Laksa in each region/country.

There are a few places that serve Laksa in Perth as well. Some are pretty good, some are not so good. What I have realised is they are quite often too oily for me. I am sure that the richness and creaminess can be achieved without this oil floating on the surface of the beautiful yellow soup…

So! I made my version of Laksa by keeping only what I like.

Difficult? NONONO! My recipes are never difficult!

My easy Laksa is:

  • No store-bought Laksa paste required
  • No need to make Laksa paste separately
  • No stock required
  • Not oily at all as no oil is used

Most of the ingredients (except cooking sake or white wine) should be found at the normal supermarket, therefore you can make it at home easily!

Most important tip for this Laksa recipe is how to cook the vegetables. I use a cooking method called “Mushi-yaki” in Japanese (or “Etuver” in French), where you cook the ingredients while they are steaming in their own juice. All you need to do is add salt to the vegetables and keep cooking on a low heat. That is all. This method is a wonderfully easy way to bring out the flavour of each ingredient. It is almost like making vegetable stock instantly in the pot.

This Laksa is one of my regular dinner repertoires, and my husband loves it too. Hope you add my Easy Laksa onto your regular menu and enjoy it as much as we do ­čÖé

Ingredients (Serving for 4)

For Chicken
1 piece of Chicken Breast (300g-330g) - cut into small pieces
1/2 Tablespoon of Cooking Sake or White Wine
1/2 Tablespoon of Fish Sauce
A pinch of Sea Salt

For Vegetables (There are just some examples. You can use any veggies left in your fridge!)
1 Onion - sliced
1 Carrot - diced
1 Capsicum - diced
3 heads of Bok Choy - roughly chopped
300g of Cabbage

Ingredients A
1 Tablespoon of ground Turmeric
1/2 Tablespoon of ground Coriander 
1/2 Tablespoon of Galam Masala
1 Teaspoon of ground Cumin
1/2 Teaspoon of Sea Salt
3 cloves of Garlic - finely chopped
20g of Ginger - julienne
1 Red Chili (or your choice of chili) - chopped

Ingredients B
900ml of Water
1 Tablespoon of Cooking Sake (or White Wine)
1/2 Teaspoon of Sea Salt
1 Bay Leaf - bend into half

Ingredients C
270ml of Coconut Cream
1 Teaspoon of Fish Sauce
1 Teaspoon of Sesame Oil

Topping
Fresh Coriander - chopped (as much as you like)
Method:

1. For Chicken, combine the chicken and all of the other ingredients in a small bowl. Put it aside. 

2. In a large pot, place all of the vegetables and 'Ingredients A', and combine them all together. Make sure that the vegetables are nicely coated with the spiced. 

3. Place the pot over a low heat with a lid on. As juice from the vegetables comes out, let them cook in their own juice. If the spices have started burning on the bottom of the pot, add 1 tablespoon of water into the pot. Stir occasionally. Keep cooking for about 10 minutes or until the vegetables become soft and tender. 

4. Once the vegetables become soft and tender, add the chicken including liquid (from Method 1) and ' Ingredient B' into the pot. Increase the heat to medium. Once the soup has started evaporating, reduce the heat to low and simmer it for about 20 minutes. 

5. Taste the soup and season it with sea salt if necessary. Turn the heat off. Add all of 'Ingredients C' into the pot and stir well. 

6. Top with fresh coriander and serve it while hot. 
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My Tom Kha Gai (Thai Chicken Coconut Soup)

Tom Kha Gai_a little bit of soy

When I eat out and find something tasty, I always think how I can recreate it at home using easily accessible ingredients.

Tom Kha Gai was one of the dishes. I always loved this spicy and creamy Thai Chicken Coconut Soup and wanted to make it at home. The problem was galangal and lemongrass, which are not really common here in Australia. I tried a few attempts using common ingredients, which were “Good”, not “Delicious”.

And, a couple weeks ago, I suddenly made the “Delicious” version of Tom Kha! I seriously do not know what happened, but it came out really GREAT!

In this recipe, I use lemon rind and ginger instead of lemongrass and galangal.

This Tom Kha Gai has a lot of veggies, so that a bowl of this soup becomes a complete meal.

Hope you enjoy this super easy Tom Kha Gai.

 

Ingredients (Serving 4):

For Chicken:

1 Chicken Breast – cut into chunks

1 teaspoon of Cooking Sake (or White wine)

2 teaspoons of Fish Sauce

A pinch of Sea Salt

For Broth

900ml Water

50ml Cooking Sake (or White wine)

1 Lemon and the Rind

1 leaf of Kaffir Lime

15g of Ginger – peeled and cut into julienne

2 cloves of Garlic – finely chopped

1 bird’s eye chili-┬á finely sliced (remove seeds if you prefer not hot)

A pinch of Sea Salt

1 Tablespoon of Fish Sauce

270ml good quality Coconut Cream

5 leaves of Basil – sliced

For Vegetables – any veggies left in the fridge will be fine! These are what I used;

1 Onion – sliced

6 Mushrooms – cut into 4

100g Green Beans

8 Okra – trim the head and cut lengthwise into half

1/2 Red Capsicum – cut into strips

6 Brussel Sprouts – cut into half

250g Beansprouts

Method:

  1. In a small bowl, marinade chicken breast with cooking sake, fish sauce and a pinch of sea salt for about 20 minutes.
  2. In a large pot, place water, cooking sake, lemon rind, kaffir lime leaves, ginger, garlic and chili. Bring it to boil. Reduce the heat once it is boiled and simmer it for 20 minutes to make the broth fragrant.
  3. Add the marinaded chicken (Method 1) including the liquid into the pot. Cook it for 5 minutes.
  4. Add all vegetables (except beansprout) into the pot and a pinch of sea salt. Cook it for about 10 minutes or until the brussel sprouts are cooked.
  5. Remove the lemon rind, kaffir lime leaves. Add 1 tablespoon of fish sauce, coconut cream and basil leaves. Squeeze 1/4 of lemon and simmer it for another 5 minutes.
  6. Place 1/4 beansprouts in each serving bowl. Pour the Tom Kha Gai over the the beansprouts. Serve while hot with lemon wedges.

 

 

 

Big Salad – Larb Gai – Thai Chicken Larb Salad

2018-06-02_16.13.46

It is getting cold here in Australia. However, I still sometimes feel like eating salad…. Big Salad. Is there anyone feeling the same as me????

I would like to introduce my Thai Larb Salad recipe today for my friends who feel the same as me – feel like big salad during this cold weather. This Larb Salad is warm. Chili in the salad makes you warm too. Super simple to make as well. Healthy┬á – no oil involved.

Convinced? Try it. Hope you like it ­čÖé

Ingredients (serving 3-4):

 

For Salad

1 Carrot – grated

3-4 Spring Onions – chopped

1 Onion – thinly sliced

3 stalks of Celery – finely chopped

100g of Mushrooms (about 4 mushrooms) – sliced

300g of Cabbage (about 1/4) – thinly sliced

1/2 Cucumber – sliced

1 bunch of Coriander┬á – chopped

For Chicken

150- 160g of Chicken Mince

50ml of Water

50ml of Cooking Sake (or any cooking wine)

 

For Dressing

4 Tablespoons of Lime Juice

3 Tablespoons of Fish sauce

2 Teaspoons of Brown Sugar

1 clove of Garlic – finely chopped

1 red eyed Chili (or any of your preferred chili) – finely chopped

Method:

  1. For Salad, place carrot, spring onions, onion, celery and mushrooms in a large bowl. Arrange sliced cabbage and cucumber nicely on a serving plate.
  2. For Dressing, mix all of the ingredients very well. Put it aside.
  3. For Chicken, boil water and cooking sake in a frying pan. Add chicken mince into it. Cook it while breaking it up with a spatula, until the chicken is cooked and the liquid has almost evaporated.
  4. Add the cooked chicken with the remaining liquid (from Method 3) into the salad bowl (Method 1). Add the dressing (Method 2) into it and mix all together.
  5. Place the chicken mince mixture on the arranged cabbage. Add coriander on top. Serve it while the chicken is warm.