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Spicy Chicken and Prawn Laksa

There's nothing better than a spicy, fully loaded noodle soup on a cold night, especially when it's on the table in 40 minutes.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •    1 tbsp olive oil
    •    1 tbsp fish sauce
    •    2 tsps brown sugar
    •    185g jar laksa paste
    •    1 tbsp fresh lime juice
    •    400ml can coconut milk
    •    coconut cream, to serve
    •    Thai basil leaves, to serve
    •    200g thin rice stick noodles
    •    1 tbsp finely grated fresh ginger
    •    1 long fresh red chilli, thinly sliced
    •    1 chicken breast fillet, thinly sliced
    •    65g (1 cup) bean sprouts, trimmed
    •    24 green prawns, peeled, deveined, tails intact
    •    500ml (2 cups) Massel chicken style liquid stock
    •    2 kaffir lime leaves, plus extra, shredded, to serve


  1. Heat oil in a large saucepan over medium-high heat. Add laksa paste and ginger, and cook, stirring, for 1 minute or until aromatic. Add the coconut milk, stock and whole kaffir lime leaves. Bring to a simmer. Reduce the heat to medium and simmer for 10 minutes. Add the chicken and prawns, and cook, stirring often, for 5 minutes or until the chicken is cooked through and the prawns change colour and curl. Add the lime juice, fish sauce and sugar. Cook, stirring, for 5 minutes or until heated through.

  2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften slightly. Drain and divide among serving bowls.

  3. Ladle the laksa over the noodles. Add a drizzle of coconut cream and top with the bean sprouts, chilli, basil and extra kaffir lime leaves.

This great family recipe is thanks to Taste Recipes at


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