Chicken and prawn laska

chicken and prawn laska

This Malaysian creamy main course soup is very easy to make, served traditionally with noodles or rice which is placed in the soup or serve with mashed potatoes and finely chopped spring onions.

Approx price: £7.11 or £1,77 per portion

Serves: 4

Total time: 35 minutes


  • 1 tin coconut milk
  • 1 yellow pepper
  • 150g noodles (or brown rice)
  • 3 chicken breast (trimmed and diced)
  • 1 red pepper
  • 1 onion (peeled and diced)
  • 1 bunch coriander (fresh)
  • ½ teaspoon green thai paste
  • 200g prawns optional
  • 150ml chicken stock
  • 1 tablespoon olive oil (or rapeseed oil)


  • Slice and fry chicken breasts in the hot oil in a saute pan. Peel and dice onion, add to chicken, cook for 3 minutes
  • De-seed and dice the peppers, saute with chicken slices
  • Mix in thai paste add coconut milk and chicken stock
  • Cook gently with a lid for 15 minutes
  • Test chicken is cooked
  • Just before serving, add prawns (optional) heat for 5 minutes on high
  • Serve garnished with a large bunch of coriander (optional) and rice, noodles or potatoes