Curry Laksa with Chicken and Prawns
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Ingredients
- 400 g chicken thigh fillets, sliced
- 300 g raw king prawns, peeled
- 250 g dried rice vermicelli noodles
- 400 ml tinned coconut milk
- 600 ml chicken stock
- 4 shallots
- 5 dried red chillies
- 1 tsp ground turmeric
- 150 g beansprouts
- 200 g firm tofu, cubed
Nutrition (per serving)
- Calories
- 713 kcal
- Protein
- 48.4 g
- Carbohydrate
- 60.6 g
- of which sugars
- 6.7 g
- Fat
- 29 g
- of which saturates
- 18.7 g
- Fibre
- 4.6 g
- Salt
- 1.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the rice vermicelli noodles in boiled water for 8 minutes until soft, then drain.
- 2
Blend the shallots, dried red chillies and ground turmeric to a paste.
- 3
Fry the paste in a large pot for 5-6 minutes until fragrant, then pour in the chicken stock and coconut milk and bring to a simmer.
- 4
Add the chicken thigh fillets and simmer for 8 minutes until almost cooked through.
- 5
Add the prawns and tofu and simmer for a further 3-4 minutes until the prawns are pink and opaque and the chicken has no pink remaining.
- 6
Stir the beansprouts through for the final minute so they just wilt.
- 7
Divide the noodles between bowls and ladle over the curry laksa.
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