BOWLS OF comfort

HOT AND TASTY SOUPS TO CHASE AWAY THE WINTER CHILL

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Chicken and Tofu Laksa

SERVES 4

PREP & COOK 25 MINS

■ 500g chicken stir-fry strips

■ ¼ cup laksa paste

■ 400ml can coconut milk

■ 1 cup chicken stock

■ 125g rice vermicelli noodles

■ 250g punnet cherry tomatoes, halved

■ 200g packet fried tofu puffs, quartered (see Tip)

■ 1 tbsp fish sauce

■ 1 tbsp lime juice

■ Bean sprouts, fresh coriander leaves, lime wedges, to serve

1 Heat an oiled, large non-stick frying pan over a high heat. Stir-fry chicken in two batches for about 3 mins, or until just cooked. Remove.

2 Add laksa paste to same pan. Cook, stirring, for 1 min, or until fragrant. Add coconut milk, stock, noodles and tomatoes. Stir to combine. Bring to boil. Cover with lid. Simmer, stirring occasionally, for about 5 mins, or until noodles are tender.

3 Return chicken to pan with tofu and combined sauce and juice. Cook, stirring, for 1 min.

4 Serve with bean sprouts, coriander and lime wedges.

Lamb Shank, Fennel and Sweet Potato Soup

SERVES 6-8

PREP & COOK 2 HOURS 55 MINS

■ 1.25kg lamb shanks

■ 1 large leek, trimmed, washed, chopped

■ 1 medium fennel bulb (425g), trimmed, finely chopped

■ 3 cloves garlic, crushed

■ 2 tsp fennel seeds

■ 2 litres (8 cups) chicken stock

■ ½ cup pearl barley