I can’t believe we are into the first week of June! Which means a few things. Firstly, we are almost half way through the year eeeek! AND winter is almost here, which also means more bugs floating around so it’s super important we start to think about our health and immune system.
When I think of our immune system and what important steps we can take to optimise our immune health, my first thought is our gut. Our gut and more importantly the healthy bacteria that line our gut is what we call part of the first of defense when it comes to our body defending off bugs.
Our healthy gut bacteria feed off fibre (prebiotics) and the best way for us to consume fibre is through eating plenty of fresh fruit and vegetables. So if there is one thing you do this winter to decrease your chance of catching a cold or flu, it’s eat more fruit and veggies!
We have teamed up with Countdown for this recipe and blog post to inspire and educate how you can incorporate more vegetables into your diet through tasty and nutritious recipes.
This Thai Chicken Laksa includes plenty of fiber-rich vegetables such as carrot, broccoli and cabbage perfect for feeding the healthy bacteria in your gut!
Countdown has the freshest in-season produce and such a big variety to choose from. Plus, Countdown has direct relationships with the growers which helps keep the prices low and the produce fresh.
This Thai Chicken Laksa is not only packed full of nutrients but it is also super tasty. The combination of sweet, salty, sour with a little spice, together with the hearty rice noodles and creamy soup makes this a perfect dinner meal for a cold evening.
Thai Chicken Laksa
3 garlic cloves
2 small red chili (add more or less depending on your chili preference)
2 lemongrass stalks (white part only)
3cm fresh ginger
3cm fresh turmeric
1/2 Tbsp coconut or olive oil
1 tin organic coconut milk
500ml vegetable or chicken stock (all natural ingredients)
1/2 tsp tamarind paste
2 tsp coconut sugar (optional)
Juice of 1 lime
2 Tbsp fish sauce
1 large chicken breast (or use 4 x chicken thighs)
1 small broccoli
2 carrots, shredded or finely sliced
1/4 cabbage, finely sliced
100g dried rice noodles
To make the spice paste, process the garlic, chili, lemongrass, turmeric and ginger in a food processor or pound using a mortar and pestle until smooth.
Place the oil in a large saucepan over medium heat. Add the spice paste and fry for 2 minutes until fragrant.
Add the coconut milk, stock, tamarind paste, coconut sugar, fish sauce, lime juice and stir through. Taste and add any additional ingredients if needed.
Add the chicken and vegetables then boil gently for 8-10mins until the chicken is cooked through. Shred or slice the chicken once it has cooked.
In a glass bowl, pour boiling water over the rice noodles. Leave the noodles to stand for 2 minutes then drain.
Divide noodles among bowls. Ladle soup over top of noodles. Top bowls with an handful of fresh coriander.
If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛
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