Paleo Laksa – allium free & Fodmap friendly
Normally I LOVE all things allium (onion and garlic) but, morning sickness made it not so good for me.
So all my favourite foods I have had to make #OnionGarlicFree.
This lovely red curry paste is used to make #Laksa or #ThaiRedCurry. It’s divine and you don’t even miss the alliums.
Make a double batch and keep it in the freezer in ice cube trays (reserved just for curry pastes as you won’t want to make ice in them after!). Pop a few out and add a can of coconut cream and few cups of home made broth for a super speedy weeknight dinner. Or store in the fridge in a jar for up to a month.
RED CURRY PASTE
2-4cm piece ginger
4cm piece fresh turmeric (or 1tsp ground dry)
1-2cm piece galangal (optional)
1 stalk lemongrass
2-6 red chilli (how hot do you like it?)
1-2 lime or young lemon leaves*
roots of 1 bunch of coriander (wash very well)
1Tbsp paprika (for red colour)
2Tbsp coconut aminos (or 1tsp honey or coconut sugar)
1Tbsp tamari soy* sauce (or 1tsp sea salt)
1Tbsp lime juice or apple cider vinegar (optional)
½ cup tomato paste
Chop the ginger, turmeric, galangal and lemongrass into small cubes before blending.
For a milder paste take the seeds out of the chills. I use 3 long red chilli and take the seeds out, our 2 year old loves it but has a fairly high heat tolerance. Add more sliced chilli to taste later for more heat.
When every you use a bunch of coriander save the roots and about 1-2cm of stalk. Make sure you wash it well by breaking near the stalk, letting them soak then rinsing well and shaking dry before freezing if not using right away. Use in Asian soups and broths, Thai green, yellow or red pastes or to scent a steamed Haianese chicken.
First finely chop the ginger, turmeric, galangal and lemongrass on speed 8 in your Thermomix or high power blender.
Add the rest of the ingredients and puree in your Thermomix on speed 9, scraping down and blending until smooth.
*Kefir Lime Leaves can be substituted for lemon leaves, pick tender newer leaves about the size of a lime leaf, not the big ol tough ones.
*Soy Sauce is not Paleo but good quality fermented Tamari is still a staple for Asian cooking in our household. Omit and use 1 tsp salt for strict Paleo or Soy free.
To make your Laksa…
LAKSA SOUP (per serve)
2 Tbsp curry paste
½ can coconut cream
1 cup bone broth
Protein: Boiled eggs, raw or cooked chicken or frozen prawns
Vegetalbes: assorted vege like carrot, bok choy, broccoli, eggplant, pumpkin
“Noodles”: Bean shoots, kelp noodles or zuchini noodles
Garnish: Lime wedge and coriander leaves
Optionally sauté the curry paste in a small pot then add the coconut cream and broth. Or just mix the three in the pot.
Over medium heat bring to a simmer with the vegetables in the broth as well as diced raw chicken or frozen prawns. Cook until the vege are tender.
For crunchier vege you can simply slice them and arrange in the bowl and pour the hot soup over later, but for #GAPS or morning sickness its best to cook longer until tender and easier to digest.
Boil eggs in a separate pot to soft or hard boiled.
Meanwhile prep your noodles. For bean shoot noodles blanch in boiling water then drain or have them in a sieve and pour boiling water from a kettle over. For kelp or zucchini simply add to your bowl.
If using left over cooked chicken toss into the soup right at the end to just heat through or simply place in the bowls with the noodles.
When your soup is ready pour over your noodles, top with an egg half or three and garnish with coriander leaves and a squeeze of lime.