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Serves
US | Metric
Ingredients
Laksa
  • 1 Large chicken breast
  • 10 King prawns (shelled and de veined)
  • 400 ml Tin of coconut milk
  • Jar of Laska paste
  • 200 ml Chicken stock
  • 2 tsps fish sauce
  • 2 tsps Soy sauce
  • 1 tbsp Sweet chilli sauce
  • 1 Stalk of lemongrass chopped
  • 3 Spring onions (white bit only - save the rest for garnish)
  • 1 Inch piece of fresh ginger (grated)
  • 2 tsps Garlic paste
  • Rice noodles for 2
Garnish
  • 3 Spring onions (green bits only) finely diced
  • Handful of beansprouts
  • Handful of coriander
  • 2 Soft boiled eggs sliced in half
  • 3 Red birdseye chillied (diced)
  • Lime wedges
  • 4 tsps Chilli oil
Chicken and Prawn Laksa Chicken and Prawn Laksa
Chicken and Prawn Laksa

Shredded chicken and juicy prawns in a spicy coconut soup

Prep 45 minutes
Total 45 minutes

Place the chicken in the oven on a baking sheet for 30 mins on 180℃. Once cooked, shred with two forks and set aside.


Drop the eggs into boiling water and simmer for 6 mins for a gooey consistency. Place in ice water to cool and then peel. Set aside.


Heat oil in a pan and throw in the lemongrass, ginger, spring onion and garlic. Fry for a couple of minutes. Add in the laska paste and mix. Allow this to bubble away for about 30 seconds then add in the coconut milk, soy, sweet chilli, fish sauce and chicken stock. Allow this to bubble away for 10 minutes. Meanwhile, cook the noodles as per packet instructions.


Add in the prawns and cook until pink. Add in the noodles and mix.


Serve in a bowl topped with the shredded chicken, halved eggs and the rest of the garnish. Chilli oil on last.

Chicken and Prawn Laksa Chicken and Prawn Laksa
Chicken and Prawn Laksa

Shredded chicken and juicy prawns in a spicy coconut soup

favorite
print
like
Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Laksa
  • 1 Large chicken breast
  • 10 King prawns (shelled and de veined)
  • 400 ml Tin of coconut milk
  • Jar of Laska paste
  • 200 ml Chicken stock
  • 2 tsps fish sauce
  • 2 tsps Soy sauce
  • 1 tbsp Sweet chilli sauce
  • 1 Stalk of lemongrass chopped
  • 3 Spring onions (white bit only - save the rest for garnish)
  • 1 Inch piece of fresh ginger (grated)
  • 2 tsps Garlic paste
  • Rice noodles for 2
Garnish
  • 3 Spring onions (green bits only) finely diced
  • Handful of beansprouts
  • Handful of coriander
  • 2 Soft boiled eggs sliced in half
  • 3 Red birdseye chillied (diced)
  • Lime wedges
  • 4 tsps Chilli oil

Place the chicken in the oven on a baking sheet for 30 mins on 180℃. Once cooked, shred with two forks and set aside.


Drop the eggs into boiling water and simmer for 6 mins for a gooey consistency. Place in ice water to cool and then peel. Set aside.


Heat oil in a pan and throw in the lemongrass, ginger, spring onion and garlic. Fry for a couple of minutes. Add in the laska paste and mix. Allow this to bubble away for about 30 seconds then add in the coconut milk, soy, sweet chilli, fish sauce and chicken stock. Allow this to bubble away for 10 minutes. Meanwhile, cook the noodles as per packet instructions.


Add in the prawns and cook until pink. Add in the noodles and mix.


Serve in a bowl topped with the shredded chicken, halved eggs and the rest of the garnish. Chilli oil on last.