Laksa is a spicy noodle soup with a creamy coconut base. This prawn and chicken version will keep you coming back for more.
Serves 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
1 chicken breast, diced
165g jumbo raw king prawns, peeled and cleaned
1/2 tbsp vegetable oil
1/2 tbsp sesame oil
1 stick of lemongrass, grated
3 spring onions, sliced
2 garlic cloves, minced
fresh ginger, thumb-sized piece, peeled and grated
1 red chilli, finely chopped (deseeded if a less spicy dish is preferred)
500ml chicken stock
400ml light coconut milk
1 lime, squeezed for the juice and the halves retained
1 tbsp fish sauce
1 tsp tomato purée
1 tsp peanut butter
1 tsp light brown sugar
200g rice or egg noodles
small bunch of coriander, leaves only
Method
Heat the vegetable and sesame oils in a large pan. Add half of the grated lemongrass, along with the spring onions, garlic, ginger and chilli. Stir-fry over medium heat for a few minutes
Add the chicken and cook for a few minutes, before adding the prawns. Cook on medium heat until the prawns have all turned pink. Pour in the stock, coconut milk and lime juice and bring to a simmer.
Add the remaining lemongrass and the squeezed lime halves.
Add a tablespoon of fish sauce, the tomato purée, peanut butter and sugar. Simmer gently for 10 minutes
Prepare the noodles according to the packet instructions. Add the noodles to the soup and stir. Add more fish sauce or lime juice to taste.
Serve in deep bowls and sprinkle with coriander leaves.
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