Sarawak Laksa
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Ingredients
- 350 g raw king prawns, peeled
- 250 g cooked chicken breast, shredded
- 250 g dried rice vermicelli noodles
- 700 ml chicken stock
- 200 ml tinned coconut milk
- 4 shallots
- 5 dried red chillies
- 2 tsp ground coriander
- 150 g beansprouts
- 15 g fresh coriander, roughly chopped
Nutrition (per serving)
- Calories
- 540 kcal
- Protein
- 41.9 g
- Carbohydrate
- 58.9 g
- of which sugars
- 5.5 g
- Fat
- 13.3 g
- of which saturates
- 9.2 g
- Fibre
- 4 g
- Salt
- 1.89 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, then drain.
- 2
Blend the shallots, dried red chillies and ground coriander to a paste and fry in a large pot for 5-6 minutes until fragrant.
- 3
Pour in the chicken stock and coconut milk, bring to a simmer and cook for 8 minutes.
- 4
Add the prawns and simmer for 3 minutes until pink and opaque, then stir in the shredded chicken and beansprouts and heat through for 2 minutes.
- 5
Divide the noodles between bowls and ladle over the laksa.
- 6
Scatter with the fresh coriander to serve.
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