Authentic - Better-for-you chicken and prawn laksa recipes

Author: Doris King  

Chicken, prawn and noodle laksa is a Malay-inspired recipe which is made even easier by the use of a carton of Thai chicken soup. Aromatic, creamy and full of flavour, this chicken and prawn Thai laksa soup is a healthy version of the classic.

Chicken and Prawn Laksa

Chicken and Prawn Laksa
Laksa is easy to prepare at home with this home-cooked Chicken and Prawn Laksa recipe from COOK SNAP WIN 2020. Find out more at Asian Inspirations.
Provided by: AsianInspirations
Total time: 1 minutes
Yields: 4 servings
Cuisine: Malaysian
Number of ingredients: 29
  • 2 cups chicken stock
  • 1 cup water
  • 3 chicken drumsticks
  • 1 ½ tbsp oil
  • 500g large tiger prawns (shelled, deveined and tails intact)
  • 1 ½ tbsp oil
  • 2 cloves garlic (minced)
  • 2 cm piece of ginger (finely grated)
  • 1 lemongrass (white part grated)
  • 2 bird's eye chillies (finely chopped)
  • ½ cup Valcom Thai Style Laksa Paste
  • 400ml can coconut milk
  • 2 tsp fish sauce
  • 50g dried vermicelli noodles
  • 100g Hokkien noodles
  • 80g bean sprouts
  • 80g tofu puffs (cut in half)
  • ½ tsp white sugar
  • 1 ½ tsp soy sauce (light or all purpose)
  • ½ clove garlic (minced)
  • 1 ½ tsp Valcom Thai Style Laksa Paste
  • 1 tbsp sriracha sauce, or other chilli sauce
  • 1 tbsp gochujang paste from jar, or more Sriracha
  • 1 tbsp vegetable oil (any plain oil)
  • Coriander
  • Lime wedges
  • Crispy fried shallots
  • Bamboo Shoots
  • Finely sliced red chilli (optional)
How to cook:
  1. To Make Chicken Stock and Prawns
  2. Place chicken stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium-high. 
  3. Cook for 25 mins or until chicken flesh falls off the bone and liquid reduces by about a third.

  4. Discard skin, pull the flesh off the bone and place in a bowl, discard bones. Set broth aside.
  5. Heat oil in a pan. Cook the prawns, in batches, turning occasionally, for 5 mins or until prawns curl and change colour. Transfer to a serving platter. 
  6. To Make Laksa Chilli Sauce
  7. Mix ingredients together in a small bowl. Set aside for 20 mins.

  8. To Make Laksa Broth
  9. Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 secs, then add lemongrass and chillies. Cook for 1 min.
  10. Add the laksa curry paste. Turn heat up to medium and cook for 2 mins, stirring constantly, or until fragrant.

  11. Add chicken stock, coconut milk, fish sauce and 2 tsp of laksa chilli paste. Place lid on and simmer for 10 mins.
  12. Adjust to taste using lime juice and fish sauce. Add tofu puffs. Leave on turned off stove with lid on for 5 mins.
  13. To Assemble Laksa
  14. Divide noodles between 2 bowls. Top with shredded chicken.
  15. Pour broth over chicken. Top with bean sprouts and the rest of the garnishes. Serve with Laksa chilli sauce on the side.

Notes: How to Make an Authentic Prawn Laksa, Heat a small saucepan over medium heat and fry the paste in the peanut oil for about 10 minutes, or until very fragrant, stirring frequently. Stir in the sugar and …


I hope you like my recipe for the best prawn laksa recipe ever.Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but …

Chicken and prawn laksa with noodles

Chicken and prawn laksa with noodles
Chicken, prawn and noodle laksa is a Malay-inspired recipe which is made even easier by the use of a carton of Thai chicken soup. This laksa is a pretty robust sort of soup which makes an unusual and satisfying main course. Vegetarian? Try our butternut laksa recipe.
Provided by: delicious. magazine
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 2 servings
Number of ingredients: 5
  • Carton Thai chicken soup
  • 250g pack medium Thai rice noodles
  • 200g large cooked and peeled prawns
  • Pkt roughly chopped dry-roasted peanuts
  • Handful fresh coriander leaves
How to cook:
  1. Pour carton of Thai chicken soup into a large saucepan. Add a splash of water to the carton and swish out the remainder into the pan. Put over a medium heat until just boiling, then reduce to a simmer.
  2. Add rice noodles and cook for 2 minutes, stirring occasionally, until the noodles have started to soften.
  3. Stir in prawns and add a squeeze of lime juice to taste. Cook for 1-2 minutes to heat through, then season to taste. Divide between deep bowls and sprinkle with peanuts and fresh coriander leaves to serve.
Notes: Chicken and Prawn Laksa — Em's Food For Friends, You should have the perfect balance of sweet, sour and salty. Cook the noodles according to packet instructions. Poach the chicken pieces in the …

Chicken & Prawn Thai Laksa (Paleo, Keto)

Chicken & Prawn Thai Laksa (Paleo, Keto)
Aromatic, creamy and full of flavour, this chicken and prawn Thai laksa soup is a healthy version of the classic. This recipe is paleo, gluten-free, keto and Whole30 friendly. Omit coconut palm sugar for keto, Whole30 versions.
Provided by: Irena Macri
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 16
  • 1 tablespoon coconut oil
  • 5 tablespoons Laksa curry paste (or this store-bought brand)
  • 1.5-2 chicken breasts, sliced into strips
  • 500 ml / 2 cups salt-reduced chicken stock
  • 4 tablespoons fish sauce
  • 1 tablespoon grated coconut palm sugar (or another sweetener)
  • Juice of 1 lime
  • 400 g / 0.9 lb peeled prawns, tails on or off (up to you)
  • 400 ml full-fat coconut milk (shake the can first, about 1.5 cups)
  • 1/3 cup coconut cream (or use the thickened part of coconut milk)
  • 5 leaves of Chinese broccoli (Kai-lan), with stalks, roughly sliced
  • Half of broccoli head, cut into small florets
  • 1 carrot, peeled and shaved into strips or spiralized into noodles
  • 1 zucchini, shaved into ribbons or spiralized into noodles
  • 1 medium cucumber, sliced into thin strips or shaved
  • Fresh coriander (cilantro), fried shallots & diced red chilli, for garnish
  • Serving Size: 1.5 cup soup with veggies and protein
  • Calories: 487 calories
  • Sugar: 10.6 g
  • Sodium: 2202.7 mg
  • Fat: 26.6 g
  • Saturated Fat: 21.5 g
  • Trans Fat: 0 g
  • Carbohydrate: 24.1 g
  • Fiber: 4.9 g
  • Protein: 33 g
  • Cholesterol: 172.4 mg
How to cook:
  1. Heat coconut oil in a large saucepan over medium heat. Add the laksa paste and cook, over medium heat, for about 30 seconds, stirring continuously to prevent sticking or burning. This process toasts the spices and releases all those beautiful flavours and aromas. Add more coconut oil if the mix dries up.
  2. Increase the heat to medium-high and add the chicken. Stir through for a minute.
  3. Pour in the stock, and add the fish sauce, palm sugar and juice of 1 lime. Bring everything to a boil.
  4. After a couple of minutes, turn the heat to low and add the coconut milk and cream. Stir through and turn the heat down to low heat and simmer for 10 minutes, lid on.
  5. You can prepare the vegetables and garnishes while the soup is cooking away. Have a few thin slices of chilli and fresh coriander leaves ready for garnish.
  6. It’s time to finish off the cooking. Bring the heat back up to medium-high and add the Chinese broccoli, regular broccoli and carrots to the soup. Stir and cook for 1-2 minutes.
  7. Add the prawns and zucchini last as they require minimal cooking, about 2 minutes. A good way to tell if the prawns are cooked (besides actually tasting one) is to look for when they start to curl and change to white/pinkish colour. Turn the heat off at this stage.
  8. Serve a mix of chicken, prawns and vegetables with a couple of ladles of soup, garnished with fresh cucumber, coriander and chilli on top.
Notes: Kuala Lumpur Chicken and Prawn Curry Laksa, Add the prawn stock, coconut milk, fish sauce, sugar and 1 teaspoons of salt or to taste, and simmer for 3 minutes. . Drop the peeled prawns and …

Scrumptious Prawn & Chicken Laksa

Scrumptious Prawn & Chicken Laksa
Scrumptious Prawn & Chicken Laksa, this dish is more than scrumptious, it’s actually mood altering. Amazing flavours perfectly balanced in a soothing, creamy broth makes this soup a must for when you feel like something uplifting or comforting.
Provided by: Blondie
Yields: 0 servings
Cuisine: Thai
Number of ingredients: 25
  • 4 coriander roots, cleaned and roughly chopped
  • 3 cloves of garlic, peeled and roughly chopped
  • 3 red chillies, roughly chopped (keep whole for lots of heat or deseed and remove membrane for a mild curry)
  • 3cm ginger piece, peeled and roughly chopped
  • 3 eschalots, peeled and roughly chopped
  • 3 cm fresh turmeric, peeled and grated
  • 3 Tbls brown sugar
  • 1 lemongrass, finely chop white part only
  • 1 Tbls fish sauce
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 12 prawns with heads (aim for at least 4 prawns per person)
  • 2 cups water
  • 1 chicken breast
  • 2 Tbls oil
  • 400ml coconut milk – check the ingredients to ensure there are no emulsifiers in the milk as you ideally want to have a layer of cream. No problem if there are, use what you have got.
  • 1 litre chicken stock
  • 1 Tbs fish sauce
  • 4 kaffir lime leaves
  • packet of flat rice noodles
  • coriander leaves, roughly torn
  • Thai basil, roughly torn
  • scallions, finely chopped (or very thinly slice in long lengths and place in ice cold water for 30 mins to make swirls)
  • capsicum and chilli, thinly sliced
  • limes cut into cheeks
How to cook:
  1. Throwing all the ingredients for the paste into a food processor or a tall container (coffee plunger works amazingly well) if using a stick blender. Blitz till it forms a fine paste and set aside.
  2. Remove the shells and heads of the prawns, leaving the tails intact and place aside.
  3. Devein the prawns and place in fridge till required.
  4. In a hot pan, fry the shells and prawn heads in a tablespoon or two of oil. Fry till golden and crispy, squashing the pieces with a potato masher to get all the flavour out of them.
  5. Add 2 cups of water and leave to simmer with the lid off for 20 mins.
  6. Strain the prawn stock into a bowl and set aside.
  7. Place noodles in a bowl large enough to hold them then pour in boiling water and leave to rehydrate. Check on them in about 10 mins and then every 5 mins till they are the texture you like. Strain and cool them under cold water to stop them cooking any further and getting soggy.
  8. Prepare all the ingredients to be ready to go onto the soup and set aside
  9. Heat 2 tablespoons of oil in a largish pot and then place in all the paste. Cook on medium heat till fragrant, stirring often.
  10. Open the coconut milk and scrap off the cream layer if you have it and add this to the paste, cooking for several minutes on medium to high heat before adding the rest of the can.
  11. Pour in the prawn stock and the chicken stock.
  12. Add the fish sauce and the kaffir lime leaves and let it come to a gentle simmer.
  13. Gently place the chicken breast into the pot and leave to poach for 15 minutes. Remove when ready and then shred when cool enough to handle.
  14. Place the prawns into the soup base and simmer for 4 minutes.
  15. Don’t worry about noodles and chicken having cooled down as the heat of the soup base will warm everything up to a perfect eating temperature.
  16. Place handfuls of noodles into each bowl, top with shredded chicken
  17. Remove the prawns and lay them in each bowl
  18. Ladle the soup base into each bowl
  19. Top with your garnishes and serve immediately
Notes: Better-for-you chicken and prawn laksa, This lighter chicken and prawn laksa is loaded with flavour but is also packed with vegies for an added nutritional boost.
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