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Spicy chicken and prawn laksa recipe
Spicy chicken and prawn laksa recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Quick and comforting spicy noodle soup perfect for chilly nights. Ready in just 40 minutes.
Ingredients:
  • 18.20 gm olive oil
  • 185g jar laksa paste
  • 20.00 ml finely grated fresh ginger
  • 400ml can coconut milk
  • 500ml (2 cups) chicken style liquid stock
  • 2 makrut lime leaves, plus extra, shredded, to serve
  • 1 chicken breast fillet, thinly sliced
  • 24 green prawns, peeled, deveined, tails intact
  • 21.00 gm fresh lime juice
  • 24.40 gm fish sauce
  • 8.00 gm brown sugar
  • 200g thin rice stick noodles
  • Coconut cream, to serve
  • 65g (1 cup) bean sprouts, trimmed
  • 1 long fresh red chilli, thinly sliced
  • Thai basil leaves, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat oil. Stir in laksa paste and ginger for 1 minute until fragrant. Pour in coconut milk, stock, and whole makrut lime leaves. Bring to a simmer, then reduce heat to medium and cook for 10 minutes. Add chicken and prawns, stirring occasionally for 5 minutes until cooked. Finish with lime juice, fish sauce, and sugar. Stir for an additional 5 minutes until heated through.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Allow them to sit for 5 minutes to slightly soften. Drain the noodles and distribute them evenly among the serving bowls.
  • Pour the laksa generously on top of the noodles. Drizzle with coconut cream and garnish with bean sprouts, chili, basil, and extra makrut lime leaves.

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