Chicken and Prawn Laksa Recipe By Coxy’s Kitchen
Introducing the vibrant and aromatic Chicken and Prawn Laksa – a culinary adventure through the bustling streets of Southeast Asia right in to your kitchen. Laksa is renowned for its complex layers of taste and texture. This tantalising dish combines the succulence of chicken and the delicate sweetness of prawns, with a balance of heat, creamy coconut milk and depth of flavour.
Whether you’re looking for a weeknight meal or hosting a dinner party, Chicken and Prawn Laksa promises to awaken your taste buds. So, gather your ingredients, prepare your senses, and get ready to savour every spoonful of this delightful fusion of flavours, for it’s sure to become a favourite in your culinary repertoire.
Serves: 4
Prep time: 30 minutes
Cooking time: 45 minutes
INGREDIENTS:
For the Laksa Paste:
- 4-5 dried red chilies, soaked in hot water for 15 minutes, drained
- 4 lemongrass stalks, white part only, chopped
- 4 shallots, peeled and roughly chopped
- 3 red chillies, deseeded and roughly chopped
- 5 cm piece of galangal, peeled and roughly chopped
- 10 candle nuts (or macadamia nuts)
- 2 tsp shrimp paste
- 1 Tbsp turmeric powder
- 2 Tbsps vegetable oil
For the Laksa Soup:
- 400g rice noodles, cooked to packet instructions, drain and rinse under cold water
- 2 Tbsp vegetable oil
- 250 boneless chicken breasts, cut into pieces
- 250g raw king prawns, peeled and deveined
- 250ml hot chicken stock
- 400ml coconut milk
- 1 Tbsp fish sauce
- Juice of half a lime, or to taste
- 200g sugarsnap peas
- 1-2 pak choi, approx. 3 leaves per person
- 150g beansprouts
- Finely chopped red chillies for garnish
- Lime wedges, for serving
METHOD:
Step 1: Make the paste
- In a blender or food processor, combine all the laksa paste ingredients and blend until you end up with a smooth paste. Use spatula to wipe down the sides regularly to make sure everything is well blended
Step 2: Make the soup
- In a frying pan, heat 1 tablespoon of the veg oil on a medium heat and gently fry the chicken until it turns white on all sides. Add the chicken stock, making sure that all the chicken is covered, cover with a lid and poach the chicken for 10 minutes on a low heat
- Heat the remaining oil in a large sauce pan or wok, add the spice paste and cook on a low heat for 8 minutes, stirring regularly until fragrant
- Add the coconut milk and fish sauce, bring to the boil, then reduce the heat and simmer for 5 minutes. Taste the soup and squeeze in the lime juice to taste
- Add the prawns to the laksa and continue to simmer for 3 minutes until the prawns are cooked. Turn off the heat, then add the poached chicken and sugarsnap peas, reserving the stock in the frying pan
- Add the pak choi leaves to the reserved chicken stock and simmer for 1-2 minutes
- Divide the laksa into warmed bowls, add the noodles into the soup and garnish with the pak choi leaves and top with the beansprouts. To finish, sprinkle with chopped red chilli and a wedge of lime
About Coxy’s Kitchen
Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire. If you love having dinner parties but don’t fancy the cooking, contact Coxy’s Kitchen to cook your next dinner party. To make an enquiry or for an initial consultation, please email [email protected]
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