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Chicken and prawn laksa with noodles

Published: 31 May 05
Updated: 20 Nov 24

Chicken, prawn and noodle laksa is a Malay-inspired recipe which is made even easier by the use of a carton of Thai chicken soup. This laksa is a pretty robust sort of soup which makes an unusual and satisfying main course. Vegetarian? Try our butternut laksa recipe.

Easy
June 2005

Test kitchen approved

Serves 2

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Ingredients

Carton Thai chicken soup
250g pack medium Thai rice noodles
200g large cooked and peeled prawns
Pkt roughly chopped dry-roasted peanuts
Handful fresh coriander leaves

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Method

Pour carton of Thai chicken soup into a large saucepan. Add a splash of water to the carton and swish out the remainder into the pan. Put over a medium heat until just boiling, then reduce to a simmer.
Add rice noodles and cook for 2 minutes, stirring occasionally, until the noodles have started to soften.
Stir in prawns and add a squeeze of lime juice to taste. Cook for 1-2 minutes to heat through, then season to taste. Divide between deep bowls and sprinkle with peanuts and fresh coriander leaves to serve.