This recipe is based on Jamie Oliver’s Thai Style Chicken Laksa from his book “Jamie’s 15 Minute Meals.”

I could dine with Jamie’s daily, so long as he cooks. Whilst he can whip up multi-faceted, three course meals in 15 minutes, I am not a trained chef, nor have the kitchen stocked to the level he does.

I have most of Jamie’s books, (did I mention how great he is?), and I have come to realise I can extract one aspect of his recipe and cook it as a standalone meal – a showstopper in its own right!

I’ve always cooked Jamie’s full version of this meal (including the Chinese five spice chicken accompaniment – worth checking out), however when cooking off-grid I realised, the Laksa element is a star on its own – and filling too. It’s also a great way to introduce a meat-free meal into your diet. 

Meal planning tip: pair this meal in your weekly (or monthly), meal plan, with Beef Rendang as you can share the kaffir lime leaves ingredient – which can seem all too exotic if you aren’t used to it.

Make ahead of time

Like the pressure/slow cooker meals, this meal can be made ahead of time and finished off just before serving. Make the paste and put in the fridge until you are ready to put it all together and eat.

---

Thai Laksa

Ingredients (serves 4)

• 2 teaspoons minced garlic/ 2 cloves of garlic 
• 2 teaspoons minced ginger / 5 cm piece of ginger 
• 1 fresh red chilli (seeds removed)
• 1 teaspoon ground turmeric 
• ½ a bunch spring onions / shallots 
• 1 heaped teaspoon peanut butter 
• 4 kaffir lime leaves 
• ½ a bunch of fresh coriander 
• 1 tablespoon sesame oil 
• 1 tablespoon low-salt soy sauce 
• 1 tablespoon fish sauce 
• 300g laksa / vermicelli noodles 
• 1 head of broccoli, cut into small pieces
• 1 x 400g tin of light coconut milk 
• 800ml boiled water 
• 1 chicken or vegetable stock cube

Method

In a small blender / processor add the garlic, ginger, chilli, turmeric, shallots, peanut butter, lime leaves, coriander stalks (saving the leaves), sesame oil, soy and fish sauce. Blitz to a paste.

Boil the stock, add in the paste, coconut milk, and broccoli and stir. Boil for 2 mins, then add the noodles, turn the heat down to LOW and stir for another few minutes until noodles and broccoli is soft.

Serve with lime wedges, sprinkling with the coriander leaves and slices of fresh chilli.

---