Thai Chicken and Prawn Laksa

22 May 2018 By

Do you sometimes get an awful craving for a rich, slurpy and fragrant coconut noodle soup or maybe an aromatic lighter style broth? Why not try our super delicious Thai Chicken and Prawn Laksa. It’s such a great way to get a fabulous Thai meal on the table quickly, especially when using our great concentrated pre-prepared paste. Our one pot recipe can be ready in around 60 minutes, once you have all the fresh ingredients assembled. If you like Thai food I think you will LOVE this!

Experiment with various style noodles from fresh flat rice noodles to gluten free options such as dried mung bean, sweet potato or rice vermicelli. Or opt for a heavier wheat or egg based, fresh or dried noodle.

And if you prefer a noodle-free version, go for one filled with herbs and veggies instead. Fill the pot with a mixture of cherry tomatoes, sliced Thai green eggplant or baby aubergines, baby corn and an exotic mix of mushrooms such as enoki, oyster, king oyster, black and white fungus, honshimeji, shitake, button mushrooms and Swiss browns with some lovely Chinese greens like bok choy added at the last minute with the prawns.

Ingredients (Serves 8)

  • 2 tbsp coconut oil
  • 1 large brown onion, minced
  • 2 stalks lemon grass, chopped into two and lightly bashed
  • 1 tsp turmeric powder
  • 400 mL can coconut cream – Ayam brand
  • 3 tbsp Latasha’s Kitchen Thai Red Curry Paste
  • 600 g chicken thigh meat, chopped into pieces
  • 4-5 banana or red shallots, sliced in half
  • 400 g mixed sliced mushrooms
  • Small punnet cherry or grape tomatoes, halved
  • 8 cups chicken or seafood stock
  • 400 mL can coconut cream – Ayam brand
  • Juice from 4 limes, freshly squeezed
  • 8 pieces kaffir lime leaves
  • 3 tbsp gf fish sauce – Chef Choice brand
  • 2 tbsp gf soy sauce – Chef Choice brand
  • 2 tbsp grated palm sugar
  • 8-10 extra large King Prawns – peeled and de-veined with heads and tail intact
  • 170 g dried vermicelli rice noodles, blanched for one minute and divided into bowls


  • Thinly sliced red or green chillies
  • Coriander leaves, chopped
  • Lemon or lime wedges
  • Spring onions – finely sliced
  • Large bowl of fresh bean sprouts
  • Fried garlic slices – store bought
  • Fried shallots – store bought
  • 3-4 tbsp chopped roasted peanuts – optional
  • 2-3 boiled eggs, peeled and halved – optional
  • Bowl of finely sliced red cabbage – optional
  • Thai holy basil and fresh mint – optional
  • Latasha’s Kitchen Chilli Oil – optional


  1. In a very wide deep bottomed pot, add coconut oil, bashed lemongrass and minced onions.
  2. Fry minced onions on low heat until caramelised about 8-10 minutes.
  3. Then add turmeric powder and cook for 2-3 minutes.
  4. Next add coconut milk and bring to a roaring boil. Allow the coconut milk to evaporate until it starts to break up and separate.
  5. Then add Latasha’s Kitchen Thai Red Curry Paste, beat it well with a fork or whisk into the reduced coconut onion paste to form a soft mixture.
  6. Now add your chicken and stir to completely coat it in the paste mixture, over medium to high heat. Keep mixing and turning the chicken until it appears to be browning, approx. 6-8 minutes.
  7. Add the remaining ingredients up to the prawns and simmer for about 30 minutes. Only add the prawns right towards the end of the cooking time, just before turning off the flame.
  8. Divide prepared noodles into bowls.
  9. Ladle the soup over the noodles and allow everyone to top it with their favourite garnishes.


  • For additional heat, fry a handful of small dry Thai red chillies in oil at Step 1 before adding onions.
  • Omit noodles and serve as a spicy broth soup. Try adding more vegetables like baby corn, mushrooms and eggplants instead.