Click on the image, above to submit to Pinterest.

Laksa

Laksa is a traditional Malaysian recipe for a classic breakfast dish of chicken, prawns, noodles and bransprouts cooked in a mix of coconut milk and chicken stock flavoured with laska paste. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Laksa.

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Chicken RecipesFowl RecipesMalaysia Recipes



Ingredients:

2 chicken breast fillets
1 tbsp groundnut oil
1/2 batch laksa paste
550ml coconut milk
750ml chicken stock
400g medium king prawns (raw), peeled
pinch of salt
500g noodles
100g beansprouts
a few fresh mint leaves
2 tbsp crisp-fried shallots (to garnish)

Method:

Either fry or poach the chicken until cooked. Once done, remove from the pan and set aside.

Now heat a little oil in a wok over medium-high heat. Add the laksa paste and cook, stirring constantly, for 2 minutes (or until the mixture turns fragrant. At this point stir in the coconut milk and the stock. Bring the mixture to a boil then reduce the heat to a brisk simmer and cook, uncovered, for about 6 minutes.

Add the prawns and continue cooking, stirring occasionally, for a further 2 minutes, or until the prawns start to turn pink. Immediately add the cooked chicken and continue simmering for 2 minutes more, or until the chicken has heated through.

Whilst the laska is cooking place the noodles in a large heat-proof bowl, cover with boiling water and set aside for about 4 minutes to soften. Once the noodles are soft, drain and divide between your serving bowls. Top with a few beansprouts then ladle the laksa over the top. Garnish with a little deep-fried shallots and a few mint leaves then serve.