Chicken and Prawn Laksa

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Chicken and Prawn Laksa
Serves 4
Our quick and easy chicken and prawn laksa brings the taste of Malaysia to your kitchen via the magic of your Panasonic microwave!
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  1. Soup:
  2. 2 tablespoons laksa paste
  3. 400 ml coconut milk
  4. 1 litre chicken stock
  5. 1 tablespoon soy sauce fresh ground black pepper

  6. Laksa:
  7. 250 g rice noodles
  8. 8 cups boiling water
  9. 1 bunch coriander, leaves chopped
  10. 4 small red chillies, seeds removed and finely chopped
  11. ½ cup bean sprouts
  12. 4 lime wedges
  13. 1 tablespoon peanut oil
  14. 400 g cooked chicken tenderloins, sliced
  15. 12 green king prawns, peeled

  1. 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.
  1. Place the noodles and water in a 4 litre dish.
  2. Cover and cook on P10 for 2 to 3 minutes, stirring halfway through.
  3. Drain well and divide between 4 deep bowls. Place the coriander, chillies, bean sprouts and lime on top.
  4. Place the peanut oil and prawns in a 1-litre dish and cook on P7 for 3 to 5 minutes, stirring halfway through.
  5. Add the chicken and prawns to each individual bowl and set aside.
To serve
  1. Heat soup on P10 for 2 minutes.
  2. Pour the hot soup over the ingredients in the 4 bowls and serve.
Made using the Panasonic NN-ST655W invertor microwave oven
The Ideas Kitchen