Laksa with Chicken and Prawns
Ingredients for Laksa with Chicken and Prawns
| Ingredient | Quantity | How |
|---|---|---|
| Chicken legs | 1 kg | |
| Laksa paste | 1 sachet | |
| Carrots | 600 g | cut into 2-3 cm chunks |
| Prawns | 10 | peeled |
| Eggs | 8 | whisked |
| Light soy sauce | 1 tsp | |
| Lime | 1/2 | cut into wedges |
| Coriander | to taste | |
| Bean sprouts | to taste | washed |
| Coconut milk | 300 ml | |
| Tofu puffs | to taste | |
| Vermicelli noodles | to taste | prepared according to package instructions |
Method for Laksa with Chicken and Prawns
Step 1
Gently bring 1 kg chicken legs to a boil. Remove scum.
Step 2
Add laksa paste, cover, and let simmer for 30 mins.
Step 3
While the chicken is simmering, chop 600 g carrots into 2-3 cm chunks.
Step 4
Peel 10 prawns.
Step 5
Whisk together 8 eggs with 1 tsp light soy sauce. Make large thin omelettes from the egg mixture.
Step 6
Remove chicken legs from the simmering pot. Once the chicken legs are cool enough, debone and remove all unwanted bits.
Step 7
Add carrots to the soup.
Step 8
Blanch prawns in the simmering pot, using a metal colander or similar. Remove and set aside.
Step 9
Add 300 ml coconut milk and tofu puffs to the simmering pot until heated through. Ensure the tofu puffs are submerged.
Step 10
Prepare vermicelli noodles according to package instructions.
Step 11
In a serving bowl, arrange vermicelli, chicken, egg, prawns, carrots, and bean sprouts. Spoon in soupy base to taste. Add coriander to the top, squeez lime juice on top.