Prep time: 10 minutes
Cook time: 15 minutes
Serves: 2

Ingredients

• 100g rice noodles
• ½ jar Valcom Laksa Paste
• 250ml coconut milk
• 150g chicken fillet or tenderloin, diced
• 8 green prawns, peeled and deveined, tails left on
• ½ red capsicum, thinly sliced
• 1 tbsp oil
• 1 cup water
• Fresh bean sprouts, to garnish
• Fresh coriander, chopped, to garnish
• Lime wedges, to serve

Method

1. Prepare the noodles
Place the rice noodles in a heatproof bowl and cover with boiling water. Leave to stand for approximately 5 minutes, or until softened, following the packet instructions. Drain and set aside.

2. Fry the laksa paste
Heat the oil in a wok or large saucepan over low heat. Add the Valcom Laksa Paste and stir for 1 to 2 minutes, until fragrant. Keep the heat low to prevent the paste from burning.

3. Cook the chicken
Add the diced chicken and stir-fry until lightly coloured and cooked through.

4. Make the laksa broth
Pour in the coconut milk and water, stirring to combine with the paste. Add the prawns and sliced red capsicum. Simmer gently until the prawns are pink and opaque and the capsicum is tender but still has a little bite. Ensure the chicken is cooked through.

5. Assemble and serve
Divide the rice noodles between two serving bowls. Ladle the hot laksa broth, chicken, prawns and capsicum over the noodles.

Finish with fresh bean sprouts, chopped coriander and a squeeze of lime. Serve immediately while piping hot.

Tips for the perfect laksa

• Adjust the heat: Laksa paste can vary in strength, so start with a little less if you prefer a milder broth and add more to taste.
• Keep the prawns tender: Add them towards the end of cooking and simmer gently until just cooked.
• Make it your own: Add sliced mushrooms, snow peas or baby spinach for extra vegetables.
• Freshen it up: A generous squeeze of lime just before eating helps balance the richness of the coconut milk.

A little bowl of comfort, with plenty of fresh flavour. Enjoy your homemade chicken and prawn laksa!

Recipe and photo by: Kathryn Thompson.