Chicken and Shrimp Laksa

Lilan: "gorgeous definitely I will cook it again" Read More


  • 7 ounces rice vermicelli noodles (dried)
  • 1 teaspoon vegetable oil
  • 1 teaspoon sesame oil
  • 12 ounces chicken breast fillet (sliced)
  • 1/4 cup curry paste (laksa Malaysian)
  • 1 teaspoon ginger (finely grated)
  • 2 cloves garlic (peeled and crushed)
  • 3 cups coconut milk (canned)
  • 1 cup salt (reduced chicken stock)
  • 5 cups broccoli florets
  • 1 red pepper (deseeded and thinly sliced)
  • 1 carrot (peeled and cut into matchsticks)
  • 1 pound shrimp (peeled, deveined, tails intact)
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 cups beansprouts (trimmed)
  • 2 tablespoons mint (roughly chopped)
  • 2 green onions (thinly sliced)
  • 2 tablespoons cilantro leaves (roughly chopped)
  • 1/2 cup roasted unsalted cashews (chopped)


  1. Prepare the noodles according to the packet directions. Drain and keep warm.
  2. Heat the oils in a wok over a high heat. Stir-fry the chicken in batches for 2-3 mins, until browned. Add the paste, ginger and garlic and stir-fry for 1 min, until fragrant. Add the coconut milk and stock and bring to a boil. Reduce the heat to medium, then add the broccoli, pepper and carrot. Simmer for 3-5 mins, until the chicken is cooked through and the vegetables are tender. Add the shrimp and cook for 2-3 mins, until opaque. Remove the wok from the heat and stir in the fish sauce, brown sugar, beansprouts, mint and green onion.
  3. Divide the noodles between bowls. Ladle over the soup, scatter with cilantro and cashews and serve.
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Yummly User
Lilan 29 Jun
gorgeous definitely I will cook it again