Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Malaysian Laksa
A rich, spicy coconut noodle soup with chicken, prawns and crisp toppings — comfort and excitement in one bowl.
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15 minPrep🔥
30 minCook🍽️
4Serves📊
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Ingredients
- 250g rice vermicelli, cooked
- 2 chicken breasts, sliced
- 12 prawns
- 1 can coconut milk
- 500ml chicken stock
- 3 tbsp laksa paste
- 1 tbsp fish sauce
- 1 tsp brown sugar
- To serve: beansprouts, boiled egg halves, lime, fresh coriander, sliced chilli
Instructions
- Fry the laksa paste in a little oil for 2 minutes until aromatic.
- Add the chicken and stir to coat, then pour in the stock and coconut milk.
- Simmer for 15 minutes until the chicken is cooked.
- Drop in the prawns and cook for another 2-3 minutes.
- Season with fish sauce and sugar.
- Divide the noodles between bowls, ladle over the soup, and top with all the trimmings.
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Tara’s tips
- Laksa paste varies in heat — start with less and adjust.
- The toppings are not optional — crunch and freshness make the bowl.
Serving suggestions
- Squeeze of lime at the table is essential.
Storage & reheating
The soup keeps 3 days; cook noodles fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Where do I find laksa paste?
Asian supermarkets carry several brands. Look for ones with shrimp paste and galangal listed for the most authentic flavour.
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