There are many variations of laksa in Malaysia, Singapore, Indonesia and Thailand. Laksa is basically a spicy noodle soup with meat or seafood. Chicken and Prawns are the perfect combination for this spicy fragrant dish.
Prep time 10 minutes
Cook time 15 minutes
4 chicken breasts – chopped into small pieces (we love Waitoa)
2 cups prawns – defrosted, shelled and deveined (we love Sea Cuisine)
1 tbsp liquid coconut oil (we love Olivado)
1 onion – finely chopped
3 cloves of garlic – minced
A 3 cm cube fresh ginger – minced
1 fresh chilli – finely chopped
3 tbsp laksa paste
1 400g can coconut milk (we love Chantal Organics)
500ml chicken stock
1 tbsp brown sugar(optional)
A handful of green beans, trimmed and sliced through the middle
2 packets ready cooked Spaghetti (we love Diamond Heat & Eat)
1 cup bean sprouts
fresh lime wedges
A handful of fresh coriander (we love Superb Herb)
A handful of fresh Mint (we love Superb Herb)
We used a heavy based Le Creuset casserole pot to make this
- In a large pot over a medium heat, heat the coconut oil, then add the onion, ginger, chilli and garlic. Cook until soft and translucent. Add the laksa paste and continue to cook for a further minute.
- Add the coconut cream and chicken stock, bring to the boil and then turn down to a gentle simmer.
- Add the chicken breast, prawns and the beans. Bring to boil. Simmer for 5 minutes or until the chicken is cooked through.
- Season with sugar taste.
- Divide the warmed cooked spaghetti into four serving bowls. Pour the laksa curry over the noodles, Arrange chicken, prawns, beans attractively and top with sprouts, coriander, mint and fresh limes.