Chicken & Prawn Laksa

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If the current weather is chilling your toes, you need to try this recipe! It will blow your socks off.

Chicken & Prawn Laksa Noodle Soup

This recipe has been ketofied and is dairy free.

Ingredients:

For the Laksa Paste:
15 of dried red chillies (soaked in water)
8-10 shallots
6 garlic gloves
1inch piece of ginger
1/2 tsp tumeric
2 tbsp of shrimp paste (this adds the saltiness)
4 stalks of lemongrass (the white parts)

For the soup
500g of prawns
The Laksa Paste
1 tbsp of curry powder
A handful of Laksa leaves (or curry leaves)
Juice of half a lime
2 tbsp of tamari
2 tbsp of erythritol
1 can of coconut milk
2 cups of chicken stock
4 pieces of boneless chicken skin on
2 tbsp of olive oil
200g beans sprouts
1 pack of konjac noodles rinsed in boiling water

Start by making the Laksa paste by blitzing all the ingredients for the paste in your blender.

Take 1 tbsp of the paste and mix with 1 tbsp of olive oil and brush on to the chicken.

Place the chicken in your airfryer or grill. I used my airfryer and air fried the chicken at 200c for 10 mins, then switched to max crisp for 3 minutes.

While the chicken cooks, add the remaining paste into a pan with the olive oil.

Sautee until the oils are released then add in the curry powder for a few minutes.

Drop in the remaining ingredients, except the bean sprouts, prawns & noodles.

Allow the soup to come to boil then reduce the heat to a simmer. Pop in the prawns and sprouts and allow them to cook.

Place your noodles into a bowl and top with the soup. Cut your chicken into strips & rest on top of your bowl. Serve with a poached egg & spring onions.

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Yield: 4

Author: Jasmin Dhillon

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Chicken and Prawn Laksa

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

A warming bowl of spicy coconut noodle soup with chicken and prawns.. So deliciously satisfying, you wouldn't know it's healthy.

Ingredients US Metric

For the Laksa Paste

• 15 of dried red chillies (soaked in water)
• 8-10 shallots
• 6 garlic gloves
• 1 inch piece of ginger
• 1/2 tsp tumeric
• 2 tbsp of shrimp paste (this adds the saltiness)
• 4 stalks of lemongrass (the white parts)

For the Soup

• 500g of prawns
• The Laksa Paste
• 1 tbsp of curry powder
• A handful of Laksa leaves (or curry leaves)
• Juice of half a lime
• 2 tbsp of tamari
• 2 tbsp of erythritol
• 1 can of coconut milk
• 2 cups of chicken stock
• 4 pieces of boneless chicken skin on
• 2 tbsp of olive oil
• 200g beans sprouts
• 1 pack of konjac noodles rinsed in boiling water

Instructions

To Prepare the Laksa Paste

1. Start by making the Laksa paste by blitzing all the ingredients for the paste in your blender.
2. Take 1 tbsp of the paste and mix with 1 tbsp of olive oil and brush on to the chicken.
3. Place the chicken in your airfryer or grill. I used my airfryer and air fried the chicken at 200c for 10 mins, then switched to max crisp for 3 minutes.

For the Soup

1. While the chicken cooks, add the remaining paste into a pan with the olive oil.
2. Sautee until the oils are released then add in the curry powder for a few minutes.
3. Drop in the remaining ingredients, except the bean sprouts, prawns & noodles.
4. Allow the soup to come to boil then reduce the heat to a simmer. Pop in the prawns and sprouts and allow them to cook.
5. Place your noodles into a bowl and top with the soup. Cut your chicken into strips & rest on top of your bowl. Serve with a poached egg & spring onions.

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