Prawn and Chicken Laksa
Author: Cee Gee
Nutrition Information
- Serves: 4
- Serving size: 350 g
- Calories: 528
- Fat: 31 g
- Saturated fat: 20 g
- Unsaturated fat: 2 g
- Trans fat: 0 g
- Carbohydrates: 38 g
- Sugar: 7 g
- Sodium: 685 mg
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 0 mg
Recipe type: Soup
Cuisine: Malaysian
Prep time:
Cook time:
Total time:
Another fantastic soup from a part of the world where Chillies are masterfully blended with seafood, coconut milk and other herbs and spices. In its traditional form, this dish is normally either made of prawns or chicken. This recipe is the best of both worlds, as it combines both. The two certainly complement each another, but if preferred, leave out one or the other. Simply substitute the amount you are leaving out with the ingredient you prefer.
Ingredients
- Prawns - 250 grams ( peeled and deveined)
- Chicken breast - 150 grams ( cut into strips)
- Galangal - one tablespoon
- Chicken stock - one cup
- Lemongrass - two teaspoons
- Lime juice - 1.5 tablespoons ( or the juice of one freshly squeezed lime)
- Coconut milk - one can (400 ml)
- Red chillies - 3 red ( chopped)
- Chilli flakes - one teaspoon
- Spring onions - three ( chopped)
- Garlic cloves - two ( finely diced)
- Glass noodles - 150 grams
- Chilli oil - one teaspoon - (optional)
- Vegetable oil - 2 tablespoons
- Fresh coriander leaves - a handful (chopped)
Instructions
- Cook the glass noodles to package instructions. Drain and keep warm
- Heat the Chilli and vegetable oils to medium heat.
- Add the spring onions and lemongrass.. Sautee for two minutes
- Add the galangal, chillies and garlic. Stir- fry for a minute
- Add the chicken strips and cook until all pinkness has gone.
- Now add the lime juice, chicken stock and coconut milk.
- Simmer for 10 minutes
- Add the prawns and glass noodles. Allow to cook through ( about 5 minutes)
- Pour into bowls. Garnish with coriander and sprinkle with chilli flakes
- Serve