"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."
Chicken and Prawn Laksa
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Prep time 15mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
For the paste
- 3 cloves of garlic, peeled and roughly chopped
- 3 cm fresh ginger, 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,
- 50 gram palm sugar, grated
- 1 tbsp fish sauce
- 1 teaspoon each of of ground turmeric, coriander and cumin
ingredients
For the soup
- 2 tbsp coconut oil
- 400 milliliter tinned coconut milk, shaken well before opening
- 500 milliliter vegetable or chicken stock
- 500 milliliter water
- 1 tbsp fish sauce
- 2 kaffir lime leaves
- 4 skinless chicken breasts
- 8 raw king prawns, peeled and deveined
- 300 gram flat rice noodles
- handful of coriander leaves
- 1 lime, cut into wedges
- 1 red bird's eye chilli, optional
Method
For the paste
Step 1
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
Step 1
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.
Step 2
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.
Step 3
Serve with fresh coriander, place the lime wedges on the side for squeezing over the laksa and add extra chilli to taste.