| | Spicy chicken and prawn laksa
Spicy chicken and prawn laksa
Spicy chicken and prawn laksa 4.3-5 9
  • Calories: 3297 kj
  • Fat: 35g
  • Carbohydrates: 10g

How to Make:

  1. Heat oil in a large saucepan over medium-high heat. Add laksa paste and ginger, and cook, stirring, for 1 minute or until aromatic. Add the coconut milk, stock and whole kaffir lime leaves. Bring to a simmer. Reduce the heat to medium and simmer for 10 minutes. Add the chicken and prawns, and cook, stirring often, for 5 minutes or until the chicken is cooked through and the prawns change colour and curl. Add the lime juice, fish sauce and sugar. Cook, stirring, for 5 minutes or until heated through.
  2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften slightly. Drain and divide among serving bowls.
  3. Ladle the laksa over the noodles. Add a drizzle of coconut cream and top with the bean sprouts, chilli, basil and extra kaffir lime leaves.
Time for preparing:
25 min.


  • 1 tablespoon olive oil
  • 185g jar laksa paste
  • 1 tablespoon finely grated fresh ginger
  • 400ml can coconut milk
  • 500ml (2 cups) chicken stock
  • 2 kaffir lime leaves, plus extra, shredded, to serve
  • 1 chicken breast fillet, thinly sliced
  • 24 green prawns, peeled, deveined, tails intact
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoons 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