Looking for the perfect to-die-for dish to make at home? Well, look no further than our delicious series of home recipes, handpicked from the new cookbook by Justine Murphy, the mastermind behind mymuybueno, a unique destination for lovers of luxury food and lifestyle. In this collection, you’ll find nutritious, refined sugar-free foods that have been created through a love for people and cooking.

Home recipe with mymuybueno

If you haven’t tried a chicken and prawn laksa, it is a definite must! A fragrant Asian dish that has roots in Malaysia and Singapore, but has gained the attention of international foodie lovers for being oh so scrumptious and very easy to make. Some prefer an extra spice, but it can be savoured to every individual’s tastebuds.

Chicken and prawn laksa

SERVES 4

Delicious, quick and easy: this makes everyone happy. You can make this vegan by using mushrooms and broccoli instead of chicken and prawns and omitting the fish sauce. The gentle hint of chilli and aromatic spices really warm you up. I always go back for seconds as it’s just too good.

Ingredients

For the paste:

  • 3 cloves of garlic, peeled and roughly chopped
  • 3cm fresh ginger or galangal, peeled and roughly chopped
  • 2 shallots, peeled and roughly chopped
  • 2 red bird’s eye chillies
  • 1 lemongrass stalk, chopped (white part only)
  • 2 tbsp coriander stalks
  • 50g palm sugar, grated
  • 1 tbsp fish sauce
  • 1 tsp each of ground turmeric, coriander and cumin

For the soup

  • 2 tbsp coconut oil
  • 400ml tinned coconut milk, shaken well before opening
  • 500ml vegetable or chicken stock
  • 500ml water
  • 1 tbsp fish sauce
  • 2 kaffir lime leaves
  • 4 skinless chicken breasts
  • 8 raw king prawns, peeled and deveined
  • 300g flat rice noodles
  • Handful of coriander leaves
  • 1 lime, cut into wedges
  • 1 red bird’s eye chilli (optional)

Recipe

For the paste

Place all the ingredients for the paste into your food processor with two tablespoons of water, then blend until the paste forms.

For the soup

Heat the coconut oil in a large saucepan over a medium heat. Add your laksa paste and stir for 1 minute until fragrant, then add the coconut milk, stock and water. Bring to the boil. Add the fish sauce, lime leaves and whole chicken breasts. Poach the chicken in the broth for 10 minutes. Once cooked, using tongs, remove the chicken breasts and slice them thickly. Set the chicken aside on a plate and cover with foil to keep warm.

Add the prawns and noodles to the soup and then, once they are both cooked, use tongs to divide the noodles between bowls. Top with your sliced chicken breast (no end bits) and prawns, then ladle over the broth.

Serve with fresh coriander, place the lime wedges on the side for squeezing over the laksa and add extra chilli to taste.

home reciple

More delicious recipes can be found in The mymuybueno Cookbook by Justine Murphy, available to pre-order on Amazon UK.

Alongside 160 delicious, fully refined sugar-free ideas for healthy meals, Justine Murphy draws on her personal and professional experiences which will inspire you to eat, live and learn.

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