Time to warm the heart and soul.


1 tbsp. coconut oil

2 tbsp. curry blend*

1 brown onion shallot (thinly sliced)

270ml coconut cream

650ml vegetable/chicken stock

500g chicken breast fillets (thinly sliced in 2cm pieces)

100g brown/white rice vermicelli noodles

Bean sprouts and fresh coriander


Place the noodles in a medium sized bowl and cover with warm water. Set aside for about 15 minutes.

Gently heat the coconut oil and spices, stirring for about 2 minutes or until fragrant. Add the sliced shallot and fry for about another minute. Then add the stock and the coconut milk and bring to a gentle simmer.

Next the sliced chicken is to be added, cooking for 3-5 minutes or until it is no longer pink in appearance.

Add the prepared noodles, stir through, and serve in individual bowls, each with a handful of sprouts, and a little fresh coriander for garnish.

*Laksa Lemak mix from Gewurzhaus- Candlenut, coriander, shrimp, lemongrass, galangal, chilli, salt, garlic, turmeric, coriander leaf. You could use blend of ½ tsp coriander, 1tsp turmeric, ¼ tsp chilli, pinch of salt, ¼ tsp garam masala.


Enjoy 💗 Shaz

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