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This is a personal favourite of SYCLE HUB owner Karen’s - adjusted with time to be incredibly healthy, nutritious and BODY FAT BURN friendly! There are no noodles in this laksa recipe – instead, Karen uses Zoodles – Zucchini noodles. Yummy and adds substance to the soup – but entirely a personal choice!

First step: Make the Zoodles and set aside.

How to make Zoodles:

NB: This is a great alternative to pasta for your favourite pasta dish or for use to pad up any soups you make.

1. Grate / Slice or cut up Zucchini in the desired thickness style you like. I cut up length ways the thickness of linguini, but it’s up to you! Do not use the seeds! There is no limit to how many Zoodles you can eat, so you decide how much to make!

2. Once you have your raw product, you can do 1 of 2 things:
a. Set aside and with paper towel, press down on them to release as much moisture out of

them as you can. Then fry up in a fry pan with a tiny bit of coconut oil.

b. Or, as Karen does, soak up water with paper towel, then place on a baking tray lined with baking paper. Sprinkle with sea salt, black pepper and chili flakes; and place in oven 180degrees for 15-20minutes. Keep an eye on them – don’t burn them!

3. Put aside until ready to plate your laksa up.
 

LAKSA

Ingredients:

• 2 red chili’s – cut finely

• 4 garlic cloves or the equivalent in chopped/minced garlic

• 5cm peeled and roughly chopped ginger – Fresh preferable, but minced ok.

• 1 teaspoon ground coriander

• 1⁄2 cup of fresh coriander – root, stems and leaves – the whole kit and caboodle!

• 50ml sesame oil or coconut oil

• 3 skinless chicken breasts

• 1 litre of coconut milk

• 3 cups of chicken stock – fresh or if you buy liquid stock, make sure it’s the UNSALTED version

• 50ml Fish Sauce

• 1lime

• Garnish with 1⁄2 cup of chopped fresh mint leaves; 3 finely chopped shallots; 1 cup of fresh bean

  sprouts; and a lime wedge Method:

1. *Place the chili, garlic, ginger, ground coriander and fresh coriander into a food processor with the oil.

CHEAT: Use pre purchased laksa paste, but tends to be higher in salt/sugar and potentially, fat*

1. Slice chicken diagonally.

2. In a large saucepan, over medium heat, add paste and fry for @1-minute, stirring well.

3. Add coconut milk and chicken stock.

4. Bring to boil, then simmer for 10-minutes.

5. Add fish stock and chicken, then cook for 5-minutes or until the chicken is cooked to your liking.

Karen’s Tip: Taste before you serve! Everyone has a different tolerance of spice, so if you need it hotter, add more chili or a spoonful of green curry paste! Mix it up by adding some prawns or scallops to the soup!

To Serve:

• Place your Zoodles in a bowl (as much as you like) and place your laksa soup over the top.

• Garnish with chopped mint leaves, chopped shallots, bean sprouts and a lime wedge or two. If

  you like your soup ‘hot’ – sprinkle with chopped chili or use chili flakes. SEE YOU ON A BIKE SOON!