Chicken & Prawn Laksa

Chicken Prawn Laksa

After a quick and easy dinner idea? This warming prawn and chicken laksa will be on the table in just 20 minutes.


  • 2 tbs vegetable oil
  • 185g jar laksa paste
  • 500g chicken breast fillets, thinly sliced
  • 350g green medium king prawns, peeled, deveined, tails intact
  • 400ml can coconut milk
  • 1 tbs fish sauce
  • 200g dried vermicelli noodles
  • 2 tbs bean sprouts (to serve)
  • 2 tbs mint leaves (to serve)
  • 2 tbs thinly sliced red chilli (to serve)
  • 1 lime, cut into wedges (to serve)
View Method Chicken & Prawn Laksa


  1. Heat oil in a large saucepan over medium heat. Add paste and cook, stirring, for 2 minutes or until fragrant. Add chicken and cook for 2 minutes or until light golden.
  2. Add prawns, milk, sauce and 11/2 cups water. Bring to the boil over high heat. Reduce heat to low and simmer, uncovered, for 3 minutes or until prawns are just cooked.
  3. Meanwhile, cook noodles according to packet instructions. Drain. Divide noodles among bowls. Ladle over broth mixture. Top with sprouts, mint and chilli. Serve with lime wedges.
View Ingredients Chicken & Prawn Laksa
View Method Chicken & Prawn Laksa
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