I know I've previously admitted to not being of Indian descent. I am also declaring now (which probably comes as a surprise to none of you) that I am also not of Asian descent. Although there are many times when I do wish that I was. Why? The food of course! Whether it's Thai or Vietnamese, Chinese or Malaysian I love an Asian dish. I know you're all on board with that too! The freshness, the spice, the vibrancy, the colours and last but of course not least, the taste. So I put my thinking crown on and came up with a way to use my CombiSteam to whip up an Asian favourite - soup. It comes in many guises all around that part of the world - think Tom Yum, Chicken Sweetcorn, Wonton Noodle, Hot & Sour - you get the royal drift. But this is laksa. Yes, I use a cheat with a bought jar of the paste but you could, of course, google a little recipe and make the paste yourself if you are so inclined. I also add a little extra spice with some Sambal Olek or chilli jam (also from a jar) as I like to heat things up, but you don't have to. You can keep it vegetarian or add some chicken or seafood and it's gluten free if you use rice noodles and a gluten free stock powder and laksa paste. I love to open a can of bean shoots or water chestnuts and throw them in for some crunch too. Whichever way you decide to play it, try it soon - it's always a favourite with those who put their feet under the royal table on Laksa night!

CombiSteam Laksa Style Soup

serves 4 (but you could easily double it)

Ingredients:
220g jar laksa paste
1 tbs minced ginger
1 tsp sambal olek or chilli jam (or to taste)
4 tsp vegetable stock powder (I use Massel brand as it's GF)
1L hot water (not boiling - just from the tap)
400ml coconut milk
200g pkt rice stick noodles
selection of sliced and chopped vegetables & Asian style greens
Optional: 2 chicken breasts (finely sliced) or 16 large peeled green prawns
1 lime (juiced)
2 tsp fish sauce
1 tsp caster sugar
fresh coriander or Thai basil and fresh beanshoots or fried shallots to serve if desired

Method:

1. Place your serving bowls onto your CombiSteam steamer tray.

2. Divide the noodles and firm veggies (and chicken if using) between the bowls. Place tray into your CombiSteam and select Steam at 100 degrees C or 100%. Cook for 6 minutes.

3. Meanwhile add the laksa paste, ginger and samba olek to a pot (I use my Le Creuset dutch oven) and place over medium heat on the cooktop. Cook, stirring gently, until fragrant and sizzling a little bit. Stir in the stock powder, then add the water mixing well to combine. Add the coconut milk and bring up to a gentle simmer.

4. Remove the tray from the CombiSteam and carefully ladle the hot stock over the top of the noodles and veggies, dividing evenly between the bowls. Give each one a little stir to help combine the ingredients and coat in the stock. Lay any Asian greens (and prawns if using) on top.

5. Return to the CombiSteam and continue to cook on Steam at 100 degrees C or 100% for another 10 minutes or until noodles are softened and any chicken or seafood is cooked through.

6. Meanwhile combine the lime juice, fish sauce and caster sugar in a small bowl.

7. Remove the bowls from the CombiSteam and divide the lime juice mix between them, stirring a little to combine. Finish with some fresh herbs, fresh beanshoots or fried shallots to serve.

Even though it's a soup this is perfect for either a warm summery evening as well as being a delight on a chilly winter one. You can add almost any combination of veggies as long as you cut the hard ones into thin pieces so that they cook reasonablly quickly.

That's it from me. I've made myself hungry again just writing about it!

Happy CombiSteaming!

Yours in the kitchen,

The CSQ.