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Laksa with Prawns, Chicken & Egg Noodles

Yields6 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

A popular spicy noodle soup, Laksa consists of rice noodles with chicken and prawn, served in spicy curry coconut milk. Read the recipe here:

 

2L / 4.2pts water
500g / 17oz raw prawns, peeled and deveined, reserve the prawn heads
1 boneless, skinless chicken breast, butterflied
125ml / 4.2fl.oz (1/2 cup) Avocado

oil
400ml / 13.5fl.oz coconut cream
200g / 7oz fried tofu puffs, halved
2 stalks curry leaves
450g / 16oz fresh hokkien egg noodles
200g / 7oz dried rice vermicelli, soaked in warm water for 10 minutes then drained
200g / 7oz bean sprouts
Salt to taste

Paste
5cm / 2 inch piece galangal, peeled and chopped
5cm / 2 inch piece turmeric, peeled and chopped (or 1 tablespoon ground powder)
250g / 8.8oz French shallots, peeled
10 garlic cloves, chopped
20 dried red chillies, seeded then soaked in hot water for 30 minutes to soften (less if you don’t like it too hot)
6 large fresh red chillies, seeded and chopped
10 candlenuts
50g / 1.7oz dried shrimp, soaked in hot water for 10 minutes then drained
2 Tbsp belacan (dried shrimp paste), toasted
2 lemongrass stalks, white part only, chopped

Nutrition Facts

Servings 6