WARNING: do NOT pick your nose within 12 hours of trying this recipe. You’ll regret it. And don’t let curiosity do you in now that I’ve warned you, either. I’ve already told you, you’ll regret it.
I’m feeling seriously proud right now, like pride-bordering-on-undiluted-arrogance proud. I’ve recreated one of my favourite dishes of all time, one which I thought I’d never be able to eat again, and I’ve made it FODMAP friendly.
Oh, curry laksa…
According to Wikipedia, laksa is a spicy noodle soup which comes from the Peranakan culture, a fusion of Chinese and Malay elements found in Indonesia, Malaysia and Singapore. Curry laksa (or just ‘laksa’, as we know it) uses coconut milk in addition to stock to give it a beautiful curry-like richness. Before I became as health-conscious as I am today, I was a regular at the Queen Victoria Market in Melbourne, where a lovely Malay man makes the best laksa in the world (huge call, I know, but I’ve never had better). That little man’s aromatic bowl of laksa heaven is still one of the most mouthgasm-inducing things I’ve ever experienced. I’m seriously salivating just thinking about it as I write this, and I only just ate lunch.
These days, I steer clear of laksa and store-bought laksa pastes for a few reasons:
- Fact: all laksas are full of onion and garlic. Brown/Spanish (purple) onion and garlic are two of the main components of any curry paste, especially laksa paste. The abundance of onion in these pastes makes them totally intolerable for people with fructose malabsorption. In addition, the curry soup typically contains stock, and nearly all stocks are made with onion and garlic.
- Restaurant and hawker-style laksas often contain substantial amount of added sugar.
- Traditional laksas served at restaurants are covered in fried shallots, which are both unhealthy and high FODMAP.
- Store-bought laksa pastes are full of nutritionless crap: refined sugar, vegetable oil and/or palm oil, salt, artificial flavours, preservatives, thickeners, stabilisers, and other nasty fillers.
Healthifying and low FODMAP-ifying (how’s that for good English?) curry laksa was easier, but more time consuming than I expected. It was a fun challenge swapping typical ingredients for healthier and “safe” ones, but I found myself in the kitchen for many more hours than I care to admit. Don’t let that put you off though; writing recipes is a far more arduous task than following them, especially when you’re the world’s biggest procrastinator, re-thinking every milligram and milliliter of each ingredient, wondering if and how each element will work and at which point it should be added. It’ll take you a quarter of the time it took me.
The key to getting Asian flavours right is finding the perfect balance between its three distinct taste components: spicy (mostly chilli), sweet (usually palm sugar or brown sugar) and salty (fish sauce and salt).
You need sweetness to soften the blow of that spice, and salt to enhance the flavour of each ingredient. Too much or too little of any one component and you’ve got a disaster. To create a healthy, low FODMAP version of curry laksa soup, I used spring onion (the green part) instead of regular onion to form the base of my paste, and garlic-infused olive oil to replace both the vegetable oil and fresh garlic that all traditional laksas call for. I used a little coconut sugar instead of brown sugar to get the sweetness balance right, and added lots of vibrant veggies to up the nutritional value of the meal. Admittedly, I did use a little fish sauce –which contains added sugar and salt– because it’s hard to achieve an authentic quality without it. In the scheme of the recipe, the amount used is minuscule, so that’s how I justify its use. Always opt for good quality fish sauce with as least sugar as possible.
The recipe does call for rice noodles, and while I rarely eat refined rice products, I’m willing to make an exception in the name of Curry Laksa. Don’t get me wrong, rice noodles aren’t at all terrible for you, but they’re just not particularly good for your health, either. They’re one of those “empty” calorie foods, meaning they don’t provide anywhere near the amount of nutritional value as they do calories. The great thing about rice noodles (such as vermicelli or pad thai noodles) is that a little goes a long way. Unlike traditional laksas which are comprised primarily of noodles (either rice or egg noodles), you only need a very small portion of noodles in my recipe because it’s so packed with other nutrient-dense foods which will fill your belly up. Remember that balance is everything when it comes to maintaining a healthy lifestyle; moderation is key. So when you do really want rice noodles, have them! Just don’t make them the main component of your meal. Pack your dish with veggies and quality protein, and you’ll find yourself only needing a tiny amount of the not-so-good stuff.
In terms of cost, the below looks like a hell of a lot of ingredients. I already had most of the items at home, such as the spices, coconut milk, coconut sugar, cashews and fresh ginger, because they’re staple ingredients in my kitchen. My family and I recently started a big veggie patch, so I was super excited to use our own homegrown –and as organic as it gets– cucumber, beans, spring onion, coriander and mint for this recipe. Needless to say, a mega expensive Woolies trip wasn’t necessary.
If you don’t have at least half of the below items at home, you could be looking at one nasty supermarket receipt. So, while I highly recommend using all the below ingredients to achieve beautiful depth of flavour and a laksa that actually tastes like laksa (not to mention the nutritional benefits the ingredients deliver), you might need to cater the shopping list to your budget. If there’s one thing you buy, it should be the spices. Spices are my secret weapon – I never make a meal without them. Not only do they contain potent antioxidants and cancer-fighting properties, packing a variety of spices into your meals will give your skin a radiance no moisturiser can buy, and you’ll notice your immune system picking up. What’s more, one $3 jar will last you from months to even years, so an A-Z range of spices is a totally justifiable investment. Another recommendation I can make is growing your own fresh herbs. You don’t need a large veggie patch or even a garden bed to grow them. All you need is a few pots, soil and an area that is well sun-lit. It’s cheaper than buying a bunch of herbs every time you need them, and there’s something so gratifying about making meals out of your own organically grown produce. Not to mention they taste better!
My Low FODMAP Laksa Paste
(makes approx 1.5 cups)
1 large bunch spring onion (green part only), chopped
2 tbs chopped FRESH ginger
2 fresh lemongrass stalks, chopped (only use the bottom thirds – that’s where all the flavour is!)
2 birds eye chillies (birds eye chillies are the small ones and they’re HOT. If you prefer milder dishes, only use one)
1/3 cup cashews (if you’re particularly sensitive to cashews, use peanuts instead)
Roots from 1 bunch coriander, chopped (reserve leaves for serving laksa)
1/4 cup chopped fresh mint leaves
1/2 tsp shrimp paste (READ the ingredients! The more shrimp, the better. I used ‘Trachang’ brand from Woolies)**
1.5 tsp each ground turmeric, ground coriander & ground cumin
1/2 tsp each ground cardamom & sweet paprika
1/2 tsp Himalayan sea salt
2 tbs garlic-infused EVOO (extra-virgin olive oil), plus extra
Add all ingredients to a high-powered food processor. Blend until a paste forms, scraping the sides of the bowl down with a spatula as needed. If the mixture is not coming together properly, add tiny amounts of garlic-infused EVOO until a paste forms. Transfer to a jar or small airtight container and cover with 2 tbs EVOO to seal in flavour. Store in the fridge for up to a week, or freeze for a few months.
Low FODMAP Chicken & Prawn Curry Laksa
Dietary Info: Wheat free, dairy free, fructose friendly, low FODMAP. Contains nuts.
1 cup of my low FODMAP laksa paste (if you’re using a pre-made laksa paste, you’ll probably still need 1 cup)
300g rice noodles (I used pad thai stick noodles because I love the width and texture. You could also use rice vermicelli)
2x 400g cans coconut milk (I use organic and full fat)
1L chicken stock*
600g green (uncooked) prawns, tails left on**
1.2kg skinless chicken breasts, cut into 2cm chunks**
2 punnets (400g) cherry tomatoes, halved
350g green beans, ends chopped
1 very large capsicum, or 2 small, sliced into strips
juice of 1 lime
2 tbs coconut sugar
1/8 cup fish sauce (a variety that’s low in added sugar & salt, if possible)**
1 large handful fresh coriander leaves, to serve
1 large handful fresh mint leaves, to serve
1 cucumber, sliced into thin sticks, to serve
2 cups bean sprouts, to serve
- Place the noodles in a large bowl and cover with boiling water. Allow to stand for 5-10 minutes or until the noodles are cooked. Drain and set aside.
- Heat a little coconut oil in a large pot over medium-high heat. Fry the paste for 5 minutes, or until it becomes fragrant.
- Add the coconut sugar and fish sauce. Fry for 5 minutes.
- Add the coconut milk and stock. Bring to the boil, then simmer for 10 minutes. Season with lime juice.
- Add the chicken, capsicum and tomatoes. Simmer for 10-15 minutes, or until the chicken is almost cooked through.
- Add the prawns and beans, and cook for 3 minutes or until the prawns are just opaque and the beans are slightly tender but still crisp. Remove from heat. The prawns will continue to cook in the heat of the soup.
- Divide noodles among bowls. Use a slotted spoon to retrieve chicken, prawns and vegetables from the soup and divide evenly among bowls. Spoon desired amount of soup over the top. Serve with fresh cucumber sticks, coriander, bean sprouts and mint.
- Unless I’m making my own onion-free stock, I always use Massel’s chicken or beef stock cubes. They’re the only onion and garlic free stock I’ve come across, and although they’re not totally clean, they used in sparing amounts and they sure make life easier for those with sensitivities to onion and garlic. The packet recommends that you use one stock cube for each cup of water, but I like to roughly halve this to minimise the sodium levels, depending on what I’m making. I believe the Massel’s vegetable cubes still contain garlic, hence why I only use chicken or beef.
** For a vegetarian or vegan version, simply omit the shrimp paste from the paste recipe, and omit the prawns, chicken, chicken stock and fish sauce from the soup. Use organic firm tofu (you may want to cook it first, then add it for a few mins toward the end to soak up flavours), vegetable stock and season with Himalayan sea salt to make up for the fish sauce.