Prawn, Chicken and Coconut Laksa Recipe

Printer-friendly versionPrinter-friendly version

This quick meal for one is the perfect way to warm up an autumn or winter evening.

Serves: 1
Preparation Time: 10 minutes
Cooking Time: 8 minutes



2 tsp oil
1 garlic clove, crushed
1 spring onion, finely chopped
2 tsp finely chopped fresh root ginger
1 green chili, deseeded and finely chopped
Juice from ½ lime
3½ oz raw prawns, any size
6 oz can coconut milk
3½ oz chicken or vegetable stock
3½ oz dried egg noodles
Chopped coriander, to serve



Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chili. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.

Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.

Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.