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.
Ingredients
- 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)
Method
- 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.
- 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.
- 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.
