Chicken and Prawn Laksa

Easy to make and very tasty!

Serves 4

This is an incredibly aromatic and tasty soup.  The key flavours come from a high quality red curry paste (we used Ayam)  It’s just not worth trying to make your own paste, you’ll find that most restuarants don’t either.  Leave it to the experts, red curry paste is relatively cheap and available in most supermakets.

Ingredients

• 1/4 cup laksa paste (see note)
• 3 cups chicken style liquid stock (2 cubes of Massel chicken stock cube)
• 400ml can coconut milk
• 3 cups cold water
• 200g thin dried egg or rice vermicelli noodles
• 400g medium green king prawns, peeled deveined
• 2 cups beansprouts, trimmed (optional)
• 1/2 cup fresh coriander leaves
• 1 long red chilli, thinly sliced
• Lime wedges, to serve

Optional
– 1 Tbsp Fish Sauce,
– 3 Kaffir Lime Leaves
– Fried Tofu

Method

Step 1

• Heat laksa paste in a large saucepan over medium heat for 2 minutes or until fragrant.
• Add stock, coconut milk and 3 cups cold water.
• Cover. Bring to the boil.
• Add noodles. Simmer for 4 minutes or until noodles are tender. (Add tofu now – optional)
• Add thinly sliced chicken pieces (they take about 3 mins to cook)
• Add prawns. Simmer for 2 to 3 minutes or until prawns turn pink.

Step 2

• Optional – place some pre-cooked flat noodles in the bottom of each bowl
• Divide mixture between bowls.
• Top with beansprouts, coriander and chilli.
• Serve with lime wedges.

Nutrition: Per serving
Kcal 594, fat total 25g, saturates 19g, carbs 60g, sugars 4g, fiber 5g, protein 32g, salt 1.6g