Gluten-Free Chicken and Prawn Laksa
This vibrant and aromatic laksa features tender chicken and succulent prawns in a creamy, spicy coconut broth. Fragrant with herbs and spices, it's a comforting and flavorful one-bowl meal that is naturally gluten-free.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 921 kcal
Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 grice vermicelli
- 300 gboneless skinless chicken breast, sliced
- 250 gking prawns, peeled and deveined
- 1 tbspvegetable oil
soup base
- 800 mlcoconut milk, full-fat
- 500 mlchicken broth
seasoning
- 2 tbspfish sauce
- 1 tspbrown sugar
- 1 pcslime, juiced
laksa paste
- 2 pcsred chili, deseeded and chopped
- 20 glemongrass, outer layers removed, bruised and finely sliced white part
- 10 ggalangal, peeled and sliced
- 10 gginger, peeled and sliced
- 3 clovegarlic, peeled
- 2 pcsshallot, peeled and roughly chopped
- 0.5 tspturmeric powder
- 1 tspcoriander powder
- 0.5 tspcumin powder
garnish
- 0.25 cupfresh coriander, chopped
- 100 gbean sprouts
Equipment
food processor · large pot · cutting board · knife
The method
Step by step
- 1
Soak the rice vermicelli in hot water according to package instructions until tender, then drain and set aside.
About 10 min
Cook’s note: Do not oversoak the noodles, as they will continue to soften in the hot laksa broth.
- 2
Combine the red chili, lemongrass, galangal, ginger, garlic, shallot, turmeric powder, coriander powder, and cumin powder in a food processor or mortar and pestle. Blend or pound until a smooth paste forms.
About 10 min
Cook’s note: For a smoother paste, add a tiny splash of water or oil if needed during blending.
- 3
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
- 4
Add the prepared laksa paste to the pot and sauté for 5-7 minutes, stirring frequently, until very fragrant and the oil separates.
About 7 min
Cook’s note: Cooking the paste thoroughly releases its full aroma and flavor.
- 5
Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.
About 5 min
Cook’s note: Avoid boiling coconut milk vigorously, as it can curdle.
- 6
Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.
About 1 min
Cook’s note: Start with less fish sauce and add more to your preference. The broth should be a balance of savory, sweet, and tangy.
- 7
Add the sliced chicken breast to the simmering broth and cook for 5 minutes, or until just cooked through.
About 5 min
Cook’s note: Do not overcrowd the pot; cook the chicken in batches if necessary.
- 8
Add the prawns to the pot and cook for another 2-3 minutes, until they turn pink and opaque.
About 3 min
Cook’s note: Prawns cook quickly; be careful not to overcook them, or they will become rubbery.
- 9
Divide the soaked rice vermicelli among serving bowls.
About 1 min
- 10
Ladle the hot laksa broth with chicken and prawns over the noodles.
About 1 min
- 11
Garnish with fresh coriander and bean sprouts before serving immediately.
Cook’s note: Serve with extra lime wedges and chili for those who prefer more heat.
Per serving
Nutrition
- Calories
- 921.2kcal
- Protein
- 48g
- Carbs
- 67.3g
- Fat
- 61.4g
- Fibre
- 7.1g
- Sugar
- 9.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover laksa broth and solids separately from noodles in airtight containers in the refrigerator.
Gently reheat the broth on the stovetop. Cook fresh noodles or reheat pre-soaked noodles separately, then combine.
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