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Coconut Chicken and Prawn Laksa

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    • images/stories/recipes/Prawn Laksa.jpg
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    • images/stories/recipes/Prawn Laksa1.jpg


    • 1 Brown onion – peeled and sliced
    • 1 tbsp. Grated galangal
    • 4 Birds eye chilli – roughly sliced
    • ½ tbsp. Shrimp paste
    • 1 tbsp. Turmeric
    • ½ tbsp. Ground cumin
    • 2 tbsp. Desiccated coconut
    • 3 cloves garlic crushed
    • 2 coriander roots – washed and chopped
    • ½ tbsp. Palm sugar
    • 500ml Chicken stock
    • 400ml coconut cream
    • Enough water to reach the minimum fill line
    • Juice of 1 lime
    • ½ tsp. Sesame oil
    • 200g Ready to eat egg or rice noodles
    • 100g Green beans - sliced
    • 1 bunch Coriander - sprigs
    • 1 punnet Cherry tomatoes - cut in half
    • 2 tbsp. Dried shallots
    • 12 Green prawns – tail on, de-veined
    • 200g Raw chicken breast - thinly sliced
    • 4 lime wedges 


    1. Place the first 15 ingredients into the soup maker jug.
    2. Place the soup maker blending lid on top and secure to the base.
    3. Select the ‘SMOOTH’ soup setting and then select the ‘START’ button.
    4. Whilst the soup is cooking, arrange in soup bowls the noodles, beans, ½ the coriander and cherry tomatoes.
    5. After cooking, add the remaining coriander sprigs to the soup in the soup maker jug. Replace the soup maker blending lid on top and secure to the base. Select the ‘PULSE’ button and then press start. Hold down the button for 10 seconds as it blends.
    6. Next, add the prawns and chicken to the Kettle, stir well and replace the lid for 5-10 minutes. The residual heat of the soup inside the soup maker jug will cook the chicken and prawns nicely.
    7. Ladle the soup, chicken and prawns evenly over your soup bowls. Garnish the fried shallots on top and wedge of lime on the side.
    8. To add an extra flavour boost to your soup, sauté the first 9 ingredients in a fry pan with some vegetable oil until fragrant. Then follow the instructions as per the recipe.


    b2ap3_thumbnail_Small-Adam-Clements.jpgRecipes created and shared by Adam.

    Adam is a qualified chef with over 20 years' experience. He blogs with his daughter at His vision is for a world where we all know where our food comes from and Stephen Fry is Supreme Leader.

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    This recipe was developed using a Kambrook Appliance.


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    Guest 23 February 2024

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