Chicken & Prawn Laksa Noodle Soup

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Indulge in the vibrant flavours of this Chicken & Prawn Laksa Noodle Soup recipe, with its harmonious blend of succulent chicken, plump prawns, and noodles bathed in a rich and fragrant coconut curry broth. This comforting Asian dish is infused with aromatic spices, fresh herbs, and a hint of heat, creating a satisfying and heart-warming bowl of culinary delight..

Recipe Benefits: No Added MSG, Preservative Free, Peanut Free, No Artificial Colouring or Additives.


Serves 3-4

100g Mrs Tran’s Kitchen Laksa Curry Paste
200ml Mrs Tran’s Kitchen Coconut Cream or Milk
300g Mrs Tran’s Kitchen Egg Noodles and/or Thin Rice Vermicelli 
750ml Water (3 cups)
250g Chicken breast, thinly sliced
250g Prawns, peeled & deveined
150g Tofu puffs

Optional: Fish balls & hard-boiled eggs. Swap water for chicken or vegetable stock.
Garnishes: Bean sprouts, spring onions, coriander, lime & fried shallots.

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Cooking Instructions

  1. Combine laksa curry paste and water in a pot, mix well and bring to a boil. Add extra water according to taste.
  2. Add chicken, prawns, tofu puffs and heat until thoroughly cooked. Add coconut cream/milk, bring to a boil then reduce heat to low and simmer.
  3. Meanwhile, cook egg noodles/rice vermicelli following packet instructions and divide into 3-4 bowls. Ladle laksa soup and cooked ingredients over noodles.
  4. Top with bean sprouts and garnish with chopped spring onions, coriander and Mrs Tran’s Kitchen Fried Shallots. Serve with lime wedges.
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