Malaysian noodle soup. Chicken and prawn Laksa Recipe

There are many forms of Laksa, this one is based on the Katong laksa, using slightly thicker rice vermicelli noodles

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the meat
  • Chicken breast(s) (150g) - skinless : 3 whole
  • Frozen king prawn(s) : 18 whole
  • Tofu : 250 g
  • Part one of the recipe
  • Dried red chilli(s) : 3 whole
  • Red chilli(s) : 3 whole
  • Chopped peanuts : 60 g
  • Garlic clove(s) : 3 whole
  • Stick(s) of lemongrass : 2 whole
  • Fresh ginger : 50 g
  • Shallot(s) : 3 whole
  • Shrimp paste : 30 g
  • Palm sugar : 30 g
  • Part two of the recipe
  • Angel hair vermicelli : 300 g
  • Soya beansprout(s) : 150 g
  • Green bean(s) : 150 g
  • Unsweetened coconut milk : 400 ml
  • Part three of the recipe
  • Chicken stock : 1 L
  • Whole egg(s) : 6 whole
  • Rice wine vinegar : 50 ml
  • Spring onion(s) : 4 whole
  • Lime(s) : 2 whole
  • Fish sauce : 30 ml
  • Coriander cress : 0.25 bunch
  • Rice flour : 100 g
  • Fine salt : 3 pinch(es)
  • Coarse ground black pepper : 5 g
  • Sunflower oil : 500 ml
  • Banana shallot(s) : 3 whole
  • Fresh mint : 0.5 bunch
  • Water : 2 L
  • Ground turmeric : 0.5 Tsp



    Preheat an oven and roasting tray to 200*
    Remove the head, de-shell and remove the intestinal tract from the prawns.
    toss the shells in a light coating of oil and roast for 10 minutes.
    Finely slice the chicken.
    Remove the shells from the oven when they have changed color and add to the chicken stock


    Peel and slice the shallots,ginger, garlic and lemongrass.
    Slice the dried and fresh chilli.
    Blend in a food processor with the shrimp paste and turmeric.
    Coarsely chop the peanuts and add to the paste.

    Bring a large pot of water to the boil.
    When boiled, pour over to cover the rice noodles and allow to soak for 10 minutes.
    refresh in cold water and drain.
    Trim the green beans and cut in half, blanch until tender for approximately 4 minutes.
    place in cold water to chill.
    Open the eggs and place in separate containers
    Add the rice vinegar to the water and gently poach the eggs until the white is firm, allow to chill in cold water and trim the excess egg white off.


    Preheat a deep-fryer to 180*
    Dice the tofu into 2 cm pieces, roll in the rice flour and salt and pepper.
    Fry in the deep fryer until crispy on the outsides, drain on kitchen towel.
    Finely slice the shallots and fry as per the tofu.
    Rip the Vietnamese mint into pieces.
    Finely slice the spring onions.
    Cut the limes into wedges.


    In a large wok on medium heat cook the paste and the nuts with a little of the oil until fragrant and the nuts become golden.
    Add the palm sugar to melt, then add the sliced chicken and the fish sauce.
    Add the coconut milk and bring to the boil, then ladle in the strained chicken stock until the desired consistency.
    Simmer until the chicken is cooked, then add the prawn tails and cook until they have changed to white and firm texture.


    Divide the noodles, green beans and bean shoots evenly between the bowls.
    Place a poached egg on top.
    Ladle over the boiling soup, evening out the prawns and chicken around the egg.
    Garnish with a sprinkling of Vietnamese mint, crispy shallots and tofu pieces.
    Lastly garnish with a pinch of coriander cress on top of the egg and a lime wedge

Chef's tip

«For simplicity, exchange the poached egg for hard boiled. All of these ingredients give balanced textures and flavours but change them around to your own personal taste!»

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