Spicy Noodle Laksa Recipe

30 minutes


Spicy noodle laksa

  • 2 chicken breasts, roughly chopped
  • 150g of king prawns, peeled
  • 1 tbsp of vegetable oil
  • 1 tbsp of sesame oil
  • 1 stick of lemongrass (1), bashed, tough outer layer removed and finely chopped
  • 3 spring onions, sliced
  • 2 garlic cloves, finely chopped
  • fresh ginger, thumb-sized piece, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 500ml of chicken stock
  • 400ml of coconut milk
  • juice of half a lime, reserve the squeezed lime half
  • 1 tbsp of fish sauce
  • 1 tsp tomato purée
  • 1 tsp peanut butter
  • 1 tsp palm sugar, or light brown sugar
  • 1/2 tsp ground turmeric, or a few strands of saffron
  • 200g of rice noodles
  • coriander leaves, to garnish


Heat both the oils in a large pan and half of the chopped lemongrass along with the spring onions, garlic, ginger and red chilli. Stir-fry over a low-medium heat for 2 minutes
Add the chicken and prawns and cook for a further 2–3 minutes, until coloured
Pour in the stock, coconut milk and lime juice and bring to a good simmer. Throw in the remaining lemongrass and the squeezed lime half
Add a tablespoon of fish sauce, the tomato purée, peanut butter, sugar and turmeric or saffron, if using (the turmeric or saffron will give the soup a lovely deep colour but are not essential). Simmer the soup gently for about 10 minutes
Meanwhile, place the rice noodles in a bowl and cover with boiling water; leave for 5 minutes, then drain and add to the soup. Mix well and taste, adding more fish sauce or a squeeze of lime if you think it needs it
Serve ladled into deep bowls and garnish with coriander