Gut Healing Laksa Soup

Recipe CYNDI O’MEARA, Changing Habits

Makes 6 Servings

Ingredients:
¼ cup pumpkin, diced
½ small cauliflower, chopped
200g green beans
4 garlic cloves, finely chopped
1 bunch coriander
2 lemongrass stalks, left whole, though bruised as much as possible
4 Kafir lime leaves
2 cups water or homemade chicken broth
400ml coconut cream
2 tbsp Changing Habits chicken broth (or use homemade chicken broth)
2 tsp ground coriander seeds
2 tsp cumin
2 tsp turmeric
1 tsp shrimp paste
1 tbsp fish sauce
2 red chillis
1 brown onion
1 large knob of ginger
Seaweed salt to taste
Juice of one lime
2 zucchinis, spiralised
1kg chicken thighs, diced

Method:
1. Blend together the garlic, onion, ginger, turmeric, coriander seeds, cumin, shrimp paste, fish sauce with
1 cup water or chicken broth.
2. Place all ingredients except for the zucchini in your slow cooker, and place on low for 4 hours, or until the chicken is tender.
3. In your serving bowls, add the spiralised zucchini noodles and then pour the soup over the top, allow to soften and enjoy!

www.changinghabits.com.au

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