Recipe

Chicken and prawn laksa

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Chicken and prawn laksa
  • 200 gram dried rice stick noodles
  • 1 teaspoon vegetable oil
  • 1 teaspoon sesame oil
  • 350 gram chicken breast fillet, sliced
  • 1/4 cup laksa paste
  • 1 teaspoon finely grated ginger
  • 2 clove garlic,crushed
  • 2 375ml cans coconut-flavoured evaporated milk
  • 1 cup (250ml) salt-reduced chicken stock
  • 400 gram broccoli, cut into florets
  • 1 red capsicum, thinly sliced
  • 1 carrot, cut into matchsticks
  • 500 gram green prawns, peeled, deveined, tails intact
  • 2 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 cup (80g) beansprouts, trimmed
  • 1/2 cup mint, roughly chopped
  • 2 green onions (shallots), thinly sliced
  • 1/2 cup coriander leaves, roughly chopped
  • 1/3 cup (50g) roasted unsalted cashews, chopped

Method

Chicken and prawn laksa
  • 1
    Prepare noodles according to packet directions. Drain. Keep warm.
  • 2
    Heat oils in a wok on high. Stir-fry chicken in batches for 2-3 minutes, until browned. Add paste, ginger and garlic. Stir-fry for 1 minute, until fragrant. Add evaporated milk and stock. Bring to a boil. Reduce heat to medium. Add broccoli, capsicum and carrot. Simmer for 3-5 minutes, until chicken is cooked through and vegetables are tender. Add prawns and cook for 2-3 minutes, until opaque. Remove wok from heat. Stir in fish sauce, sugar, beansprouts, mint and onion.
  • 3
    Divide noodles between bowls. Ladle over soup; scatter with coriander and cashews. Serve.