Chicken and Prawn Laksa

Name: Chicken and Prawn Laksa
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 two tablespoons vegetable oil; 4 to 6 macro free range chicken thighs, skinned, boned, thinly sliced; 375 mil water; 500 mil coconut milk; 1 cup mung bean sprouts; 1 cup fresh mint leaves; 1 one red chilli, thinly sliced; 120 grams laksa paste; 1 four – eight prawns per person, raw, peeled; 2 tbsp fish sauce; 200 grams thin rice noodles; 1 lime wedges for serving

northovers @cook_3699973

This is so quick and easy....and lovely

northovers @cook_3699973

This is so quick and easy....and lovely

Saved

Ingredients

40 mins

4 servings

1two tablespoons vegetable oil
4to 6 macro free range chicken thighs, skinned, boned, thinly sliced
375mil water
500mil coconut milk
1 cupmung bean sprouts
1 cupfresh mint leaves
1one red chilli, thinly sliced
120 gramslaksa paste
1four – eight prawns per person, raw, peeled
2 tbspfish sauce
200 gramsthin rice noodles
1lime wedges for serving

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Steps

40 mins

1

heat a large saucepan over a low heat and add the oil. Add the laksa paste.Fry gently, staring occasionally for 3 min or until fragrant. Add the chicken and mix well. Fry gently for 2 min
2

add the prawns, water, coconut milk and fish sauce. Mix and bring to the boil then simmer for 5 min or until the prawns are cooked . The liquid in the Laksa will be soupy.
3

drop the noodles into another saucepan of boiling water and cook for 3 to 4 min or as per pack instructions. Drain and divide evenly among four large bowls.
4

add the chicken, prawns and soup evenly over the noodles and top with beansprouts, mint and chilli. Serve with a lime wedges.