Laksa
This Malaysian coconut soup is a delicious way to use up leftover chicken or prawns. It can also be made as a vegetarian dish. You can add more curry paste if you like it more spicy.
Ingredients (Makes two portions)
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2 Tbsp Coconut oil
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1 Tsp Panang curry paste
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2 blocks Dried noodles (rice noodles or vermicelli work well)
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200g Cooked chicken or prawns (which can be cooked or uncooked)
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1 Can Coconut milk
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250ml Chicken or vegetable stock
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1 Red pepper
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100g Bean sprouts
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2 Spring onions
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1 Tbsp Fish sauce (If you do not have this ingredient, add ½ Tsp salt)
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1 Tsp Palm sugar (If you do not have this ingredient, add ½ Tsp brown sugar)
Lime wedge to serve
What do we need?
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Teaspoon
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Tablespoon
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Large Saucepan
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Sieve
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Chopping board
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Sharp knife
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Wooden spoon or spatula to stir
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Weighing scales
Tia's tip
This is a great dish to have after a Sunday roast chicken. You can use the bones to make the stock and use any leftover chicken.
What do we do?
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Prepare the noodles as per instructions & rinse with cold water once cooked.
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Slice the spring onions thinly. Put the white onion slices in the saucepan and keep the green slices to one side.
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Cut the pepper into slices and then cut across them to make small squares.
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Now we are ready to cook.
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Put the saucepan on a medium heat and add the coconut oil.
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Add the curry paste and cook through for 1 minute.
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Add the red pepper and cook for 1-2 minutes.
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Add the coconut milk and chicken/ vegetable stock and stir well.
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Bring to the boil.
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Add the chicken and prawns, turn your heat down to simmer and cook for a further 5 minutes.
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Add the fish sauce and palm sugar – these are the seasoning so taste after adding and decide if you need to add more.
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Divide the noodles and beansprouts between two bowls.
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Spoon the hot soup and chicken or prawn into the bowls.
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Sprinkle the green tops of the spring onions on top and serve.
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Eat and enjoy!
IProperty of Cooking Pioneersy.