How to Prepare Perfect Chicken and Prawn Laksa

Chicken and Prawn Laksa. Ingredients for Chicken And Prawn Laksa Recipe. Heat the remaining oil in a pan. Add chicken and sauté for two to three minutes.

Chicken and Prawns are the perfect combination for this spicy fragrant dish! The liquid in the laksa will be soupy. Add the chicken, prawns and soup evenly over the noodles and top with bean sprouts, mint and chilli. You can cook Chicken and Prawn Laksa using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken and Prawn Laksa

1. You need 1 of two tablespoons vegetable oil.
2. Prepare 4 of to 6 macro free range chicken thighs, skinned, boned, thinly sliced.
3. You need 375 of mil water.
4. You need 500 of mil coconut milk.
5. You need 1 cup of mung bean sprouts.
6. It's 1 cup of fresh mint leaves.
7. You need 1 of one red chilli, thinly sliced.
8. Prepare 120 grams of laksa paste.
9. It's 1 of four – eight prawns per person, raw, peeled.
10. You need 2 tbsp of fish sauce.
11. Prepare 200 grams of thin rice noodles.
12. You need 1 of lime wedges for serving.

For a chicken and prawn laksa use a mixture of chicken stock and prawn stock, and add shredded chicken as a topping. There are many variations of laksa pastes and you can feel free to experiment and make your own. Add the Vietnamese mint to the paste if you like. For the laksa spice paste, put the chillies into a food processor with the remaining ingredients and blend to a smooth paste.

Chicken and Prawn Laksa instructions

1. heat a large saucepan over a low heat and add the oil. Add the laksa paste.Fry gently, staring occasionally for 3 min or until fragrant. Add the chicken and mix well. Fry gently for 2 min.
2. add the prawns, water, coconut milk and fish sauce. Mix and bring to the boil then simmer for 5 min or until the prawns are cooked . The liquid in the Laksa will be soupy..
3. drop the noodles into another saucepan of boiling water and cook for 3 to 4 min or as per pack instructions. Drain and divide evenly among four large bowls..
4. add the chicken, prawns and soup evenly over the noodles and top with beansprouts, mint and chilli. Serve with a lime wedges..

Drop the peeled prawns and chicken into the curry soup and. There are many forms of Laksa, this one is based on the Katong laksa, using slightly thicker rice vermicelli noodles. Place a poached egg on top. Ladle over the boiling soup, evening out the prawns and chicken around the egg. Garnish with a sprinkling of Vietnamese mint, crispy shallots and tofu.