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Prawn and Chicken Laksa Recipe
Prawn and Chicken Laksa
by Chefs Classics

Once the rain starts pouring, we start to crave a different set of comfort food. The temperature is dropping. Join us in cooking this Prawn and Chicken Laksa recipe that is fit for this chilly weather.

kusina ingredients 
  • 200 grms chicken filet, cut into strips
  • 100 grms glass noodles, sotanghon, egg noodle or any noodle of your choice
  • 50 grms mongo sprout
  • 2 cups chicken stock
  • 1 cup coconut milk, from a can or freshly squeezed
  • 1 clove of garlic, crushed
  • 1 shallot, finely chopped
  • 1 green chili, deseeded and chopped
  • 1 lime, squeezed
  • 6 pcs prawns, peeled and deveined
  • 2 tsp ginger root, chopped
  • 2 tsp cooking oil
  • Coriander, chopped
  • Spring onion, finely chopped
kusina instructions
1. Heat Chef's Classics Lotus Casserole and add in cooking oil.

2. When hot, saute the shallots, garlic, spring onion, ginger and green chili.

3. Cook on low heat until sauteed spices is fragrant, then squeeze in your lime juice. 

4. Stir in the prawns and chicken, then add in the coconut milk and stock.

5. Simmer gently for 5 minutes on low heat until the prawns are pink and chicken is cooked.

6. Meanwhile, cook your egg noodles in a pan of boiling water for 4 minutes until soft. If you're using sotanghon or glass noodles, just soak them until the noodles are soft. Drain in a colander or strainer.

7. Serve the soup in individual bowls. Put in the noodle first, the soup base and top each soup with bean sprouts, spring onions and coriander.



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