Create a vibrant roast duck laksa with the flavours of chilli, coriander and coconut milk.
Ingredients
- 1 lemongrass stalk (pale part only), bruised
- 2 tablespoons rice bran oil
- 1 onion, thinly sliced
- 8 kaffir lime leaves
- 1 long red chilli, seeds removed, thinly sliced, plus extra to serve
- 1 bunch coriander, roots thinly sliced, leaves picked
- 1/2 cup (150g) laksa paste
- 1L (4 cups) Massel chicken style liquid stock
- 400ml can coconut milk
- 1/4 cup (60ml) fish sauce
- 1 tablespoon palm sugar or brown sugar
- 800g cooked Chinese barbecue duck, portioned (see notes)
- 500g dried vermicelli rice noodles
- 1 cup (80g) bean sprouts
- Lime wedges, to serve
Method
- Step 1Heat the oil in a wok over high heat. Add the onion, lemongrass, kaffir lime leaves, chilli and coriander roots, then cook, stirring, for 2-3 minutes until softened.
- Step 2Add laksa paste, stock, coconut milk, fish sauce and sugar. Bring to the boil, then reduce heat to medium and cook for 10 minutes or until reduced. Add duck and cook for 10 minutes to warm through.
- Step 3Meanwhile, cook noodles according to the packet instructions, then drain. Divide noodles among bowls, ladle over laksa broth and duck, then garnish with bean sprouts, coriander leaves, extra chilli and lime wedges
- Low carb
- Low sugar
- Lower gi
Nutrition
3012 kj
Energy
49.2g
Fat Total
26g
Saturated Fat
2.9g
Fibre
39.1g
Protein
206mg
Cholesterol
3038mg
Sodium
7.9g
Carbs (sugar)
34.1g
Carbs (total)
All nutrition values are per serve
Notes
Chinese barbecue duck is afrom Asian barbecue shops. Ask for the duck to be chopped.
- Author: Valli Little
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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