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–+ servings

Chicken and Prawn Laksa

Dinner
This recipe is a twist on a classic southeast Asia typical soup recipe. The coconut milk base gives this soup plenty of flavour.
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Calories527kcal
Carbs16g
Protein52g
Fats28g
For Rest Day
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Performance Benefits

This recipe is low in carbohydrates, with a moderate amount of fat and a big hit of protein, making it the perfect rest day breakfast.
Health Benefits

Prawns are a rich source of selenium, one of the most effective antioxidants at maintaining healthy cells. They also contain high levels of Zinc, which is important to develop a healthy immune system
Expert Tips

Do not skip out on the fish sauce, it adds a beautiful salty and savory flavour to this dish.

Equipment

  • Large Pot

Ingredients

  • 1 tin Coconut milk (400ml)
  • 1 tsp Red curry paste
  • 300 ml Water
  • 1 cube Chicken stock
  • 1 tbsp Fish sauce
  • 4 Chicken breast chopped
  • 1 Red bell pepper chopped
  • 1 Green bell pepper chopped
  • 100 g Prawns
  • 115 g Rice noodles
3

Instructions

  • Heat the coconut milk in a large pot until it starts to boil, add the curry paste and combine well.
  • Add the stock, fish sauce, chicken and peppers and allow to simmer for 15 mins.
  • Meanwhile, cook the noodles as per packet instructions.
  • Add the prawns to the soup and continue to cook for a further 4-5 mins until pink.
  • Divide the noodles into bowls and pour over the soup.

Notes

Nutrition

Serving: 1ServingCalories: 527kcalCarbohydrates: 16gProtein: 52gFat: 28gSaturated Fat: 23gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.8gCholesterol: 170mgSodium: 719mgPotassium: 1262mgFiber: 3.5gSugar: 6.1gVitamin A: 77ugVitamin C: 133mgCalcium: 67mgIron: 3.6mg
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