November 26, 2018



2chicken breasts
1tsppeanut oil
125gramshomemade laksa paste (see recipe)
500mlcoconut milk
750mlchicken stock
400gramsmedium green king prawns (peeled and de-veined)
500gramshokkien noodles
100gramsbean sprouts
2-3loosely packed fresh Vietnamese mint leaves (garnish)
2tspfried shallots (garnish)


  • Heat some oil in a wok over a medium-high heat. Add laksa paste and cook , stirring occasionally for about 2 mins or until you can really start to smell that real laksa fragrance, stir in coconut milk and stock and bring to boil, Reduce heat to medium-low and simmer, uncovered for 5-10 mins.

  • Add chicken and prawns and cook, stirring occasionally, for 2 minutes or until prawns start changing colour.

  • As this is happening place your noodles in a heatproof bowl and and cover with boiling water, put aside for 2-5 mins to soften. Drain and serve out to bowls, throw in a few bean sprouts (and tofu if you choose) and then laddle the laksa on top of it.

  • Add a some mint leaves, dried and fresh shallots and serve up.

Optional: add a bit of chilli.

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