Saturday, January 21, 2006
Point Count: Chicken & Shrimp Laksa
Adapted from this cookbook.
2 TB Sesame oil - 6 pt.
6 Scallions, trimmed and sliced - 0 pt.
2 shallots, chopped - 0 pt.
4 cloves of garlic, chopped - 0 pt.
3 TB Thai red curry paste - 1 pt.
1 TB cornstarch - 1 pt.
4 TB lite coconut milk - 2 pt.
4 cups chicken stock - 0 pt.
12 oz boneless skinless chicken, cut into strips - 12 pt.
2 TB chopped fresh cilantro - 0 pt.
salt & pepper to taste - 0 pt.
fresh asian noodles - 24 pt.
8 oz shrimp - 4 pt.
1 can evap skim milk - 12 pt.
2 cups brean sprouts - 0 pt.
chopped fresh cilantro for garnish - 0 pt.
Heat oil over medium, and cook scallions, shallot, and garlic for 2 minutes. Add curry paste and cook for 1 minute. Add the cornstarch and coconut milk; stir to combine. Add the stock, chicken, and cilantro. Season with salt & pepper to taste. Bring to a boil and cook for 20 minutes.
Cook the noodles in a separate pot as the soup simmers; 10 minutes for dried and 3 to 4 minutes for fresh. Drain and set aside.
Add the shrimp and evaporated milk to the chicken mixture and cook for one minute. Add noodles and bean sprouts and cook for one minute, then remove from heat. Garnish with chopped cilantro.
62 points; 6 servings at 10.5 points each. High for a weeknight but this was great for the weekend.
2 TB Sesame oil - 6 pt.
6 Scallions, trimmed and sliced - 0 pt.
2 shallots, chopped - 0 pt.
4 cloves of garlic, chopped - 0 pt.
3 TB Thai red curry paste - 1 pt.
1 TB cornstarch - 1 pt.
4 TB lite coconut milk - 2 pt.
4 cups chicken stock - 0 pt.
12 oz boneless skinless chicken, cut into strips - 12 pt.
2 TB chopped fresh cilantro - 0 pt.
salt & pepper to taste - 0 pt.
fresh asian noodles - 24 pt.
8 oz shrimp - 4 pt.
1 can evap skim milk - 12 pt.
2 cups brean sprouts - 0 pt.
chopped fresh cilantro for garnish - 0 pt.
Heat oil over medium, and cook scallions, shallot, and garlic for 2 minutes. Add curry paste and cook for 1 minute. Add the cornstarch and coconut milk; stir to combine. Add the stock, chicken, and cilantro. Season with salt & pepper to taste. Bring to a boil and cook for 20 minutes.
Cook the noodles in a separate pot as the soup simmers; 10 minutes for dried and 3 to 4 minutes for fresh. Drain and set aside.
Add the shrimp and evaporated milk to the chicken mixture and cook for one minute. Add noodles and bean sprouts and cook for one minute, then remove from heat. Garnish with chopped cilantro.
62 points; 6 servings at 10.5 points each. High for a weeknight but this was great for the weekend.
