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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

  • 1 Tsp      Panang curry paste

  • 2 blocks  Dried noodles (rice noodles or vermicelli work well)

  • 200g       Cooked chicken or prawns (which can be cooked or uncooked)

  • 1 Can     Coconut milk

  • 250ml     Chicken or vegetable stock

  • 1             Red pepper

  • 100g       Bean sprouts

  • 2             Spring onions

  • 1 Tbsp    Fish sauce (If you do not have this ingredient, add ½ Tsp salt)

  • 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

  • Tablespoon

  • Large Saucepan

  • Sieve

  • Chopping board

  • Sharp knife

  • Wooden spoon or spatula to stir

  • 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?

  • Prepare the noodles as per instructions & rinse with cold water once cooked.

  • Slice the spring onions thinly. Put the white onion slices in the saucepan and keep the green slices to one side.

  • Cut the pepper into slices and then cut across them to make small squares.

  • Now we are ready to cook.

  • Put the saucepan on a medium heat and add the coconut oil.

  • Add the curry paste and cook through for 1 minute.

  • Add the red pepper and cook for 1-2 minutes.

  • Add the coconut milk and chicken/ vegetable stock and stir well.

  • Bring to the boil.

  • Add the chicken and prawns, turn your heat down to simmer and cook for a further 5 minutes.

  • Add the fish sauce and palm sugar – these are the seasoning so taste after adding and decide if you need to add more. 

  • Divide the noodles and beansprouts between two bowls.

  • Spoon the hot soup and chicken or prawn into the bowls.

  • Sprinkle the green tops of the spring onions on top and serve.

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Eat and enjoy!

IProperty of Cooking Pioneersy.

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