Gourmet Chicken Laksa To Make On Your Next Hiking Trip
Recipe developed by Di Westaway and Wild Women On Top
With planning, a few key ingredients such as garlic and ginger, and tips such as carrying fresh herbs in kitchen paper towel, you can carry and create delicious, nutritious meals for up to six nights hiking.
This laksa is one of our favourites. This warming dish is so delicious you'd never know it was cooked over a gas burner in the bush. Enjoy!
Note: All quantities here are for light-weight, low-fuel bush cooking, using dehydrated individual components. For extra yum, substitute dry ingredients with fresh ones for shorter adventures. Plan how you will carry/store/preserve your meat (in this case, chicken) i.e. cryovac/freeze/dehydrate. Leaders should practice at home first. Ensure you have enough pots/bowls, and a mini chopping board or plastic plate to chop on. Don’t carry extra – use what the team has carried, but plan ahead. If you’re not an experienced cook, practice the recipes at home first and throw a copy of the recipes into your pack.
Wild Women On Top connect through community cooking, and we love to cook together. Make sure everyone chips in with chopping, cooking, washing up and planning. You can get/prepare some of the ingredients before you leave home and the rest immediately prior to trekking.
- 500g bean vermicelli
- 300g dried coconut milk (you can get at Woolies or Coles)
- 1kg chopped chicken thigh fillets - 100gm per head (use roast cashews for vegetarians)
- Half kg broccoli (or other green veg that will keep)
- 1 bunch fresh coriander
- 2 packs (50g each) Asian Home Gourmet Laksa paste
- 100gm dried shallots (Asian section)
- 3 cloves garlic
- 3cm ginger
- 3 chicken stock cubes.
Soak bean vermicelli in cold water. Mix dried coconut milk into creamy consistency with water. Cut chicken into bite-sized pieces and boil in 1 litre water for 20 mins. Brown finely grated garlic, ginger, and onion in oil and add laksa paste. Add paste mix to boiling chicken mix, then add chopped broccoli and cook for 5 minutes. Drain vermicelli, place in bowls, and pour hot laksa over. Sprinkle with chopped coriander.
Note: For vegetarians, cook chicken separately and sprinkle with cashews on serving.