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Gluten free recipe for people with gluten intolerance. Vegan Recipe
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Healthy vegetarian recipe (the recipe may contain dairy or eggs only).
This is a great winter recipe for the family, as it is really warming and as it contains a lot of vegetables, it is full of nutrients.
- 500g organic chicken thigh fillets, cut into strips
- 400ml reduced fat coconut milk
- 1 can bamboo shoots
- 150g snow peas, cut diagonally in half
- 150g shiitake mushrooms
- 1 bunch baby bok choi, torn into smaller pieces
- 1 small shallot
- 1/2 cup bean sprouts
- 2-3 Tbsp laksa paste
- 3 cups chicken stock
- 100g organic tofu puffs, halved
- 100g rice vermicelli
- 2 Tspn extra virgin, cold pressed olive oil
- 1 Tbsp grated palm sugar or raw sugar
- Coriander leaves, to garnish
- Put the rice vermicelli into a glass or ceramic bowl and cover with boiling water. Set aside for 10 minutes or until the noodles are soft.
- Heat the olive oil in a large pot over medium heat.
- Add the chicken strips and cook for about 5 minutes or until the chicken is slightly browned on both sides.
- Add the laksa paste and cook for about 3 minutes, or until there is a fragrant aroma.
- Stir in the coconut milk, chicken stock and tofu puffs and bring the mixture to the boil.
- Reduce the heat and simmer gently for about 10 minutes.
- Add the bamboo shoots, snow peas, mushrooms and bok choi and cook for a further 5 minutes.Add the sugar and take off the heat.
- Drain the rice noodles and divide them between 4 bowls and add the bean sprouts on top.
- Spoon the laksa soup on top.
- Garnish with the cut up shallot leaves and coriander leaves and serve hot.
This recipe is relatively high in fat and cholesterol, but especially high in sodium, so it should be eaten on occasion. Try to use a laksa paste that is low in salt and this will greatly reduce the sodium levels.Advertisement
|Nutrition Information||Amount||% Daily
|Calories from fat||34||7.4%|
|Total fat||20.1 g||30.2%|
|Saturated fat||8.2 g||35.9%|
|Dietary fibre||6.1 g||20.3%|
These are approximate values.
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