Quick and Easy Malay Laksa

I call this easy as the recipe uses commercial laksa paste in the base.

Cook (as per packet instructions)and drain -

▶thin egg noodles or rice vermicelli noodles


In a large saucepan sauté for a few minutes -

▶1 tbsp vegetable or peanut oil
▶3 tbsp laksa paste

Add -

▶1 litre hot chicken stock
▶300ml coconut milk
▶2 cups diced chicken thigh meat

Cover. Simmer 5 minutes.

Stir through a generous amount of any of these vegetables -

▶red and/or green capsicum/bell pepper, cut julienne
▶spring onions, sliced diagonally
▶baby sweetcorn
▶green beans, sliced diagonally
▶snowpeas/mangetout, cut julienne
▶celery, sliced diagonally
▶sliced mushrooms/rehydrated shitake
▶shredded carrot
▶finely shredded Kaffir lime leaf (remove "spine" first)
▶finely sliced red and/or green chilli

Reheat, add -

▶2 cups raw peeled prawns

Simmer 3 minutes. Season if required.


To serve, divide mixture up into large warmed, soup bowls placing precooked noodles in base, topped with -

▶fresh bean shoots

Ladle over the hot soup.

Garnish each bowl with a generous amount of -

▶fresh coriander leaves