Chicken and Prawn Laksa

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Chicken and Prawn Laksa

Our quick and easy chicken and prawn laksa brings the taste of Malaysia to your kitchen via the magic of your Panasonic microwave!
Servings: 4
Author: www.theideaskitchen.com.au

Ingredients

  • Soup:
  • 2 tablespoons laksa paste
  • 400 ml coconut milk
  • 1 litre chicken stock
  • 1 tablespoon soy sauce fresh ground black pepper

  • Laksa:
  • 250 g rice noodles
  • 8 cups boiling water
  • 1 bunch coriander leaves chopped
  • 4 small red chillies seeds removed and finely chopped
  • ½ cup bean sprouts
  • 4 lime wedges
  • 1 tablespoon peanut oil
  • 400 g cooked chicken tenderloins sliced
  • 12 green king prawns peeled

  • INSTRUCTIONS

Instructions

Soup

  • Place the laksa paste, coconut milk, stock, soy sauce and pepper into a 3-litre dish and cook covered on P10 for 8 to 10 minutes.

Laksa

  • Place the noodles and water in a 4 litre dish.
  • Cover and cook on P10 for 2 to 3 minutes, stirring halfway through.
  • Drain well and divide between 4 deep bowls. Place the coriander, chillies, bean sprouts and lime on top.
  • Place the peanut oil and prawns in a 1-litre dish and cook on P7 for 3 to 5 minutes, stirring halfway through.
  • Add the chicken and prawns to each individual bowl and set aside.

To serve

  • Heat soup on P10 for 2 minutes.
  • Pour the hot soup over the ingredients in the 4 bowls and serve.

Notes