Chicken and prawn laksa
The Two Lucy’s showcase their Lime and Coriander Soffritto in this gorgeous chicken and prawn laska recipe.
Cooking Time:
25 minutes
Serves:
2 people
Preparation Time:
10 minutes
Ingredients:
1 x sachet of ‘The 2 Lucys Lime and Coriander Soffritto’ (available from Asda and Morrisons)
2cm cube fresh ginger, grated
¼-½ teaspoon sambal oelek or ¼-½ birdseye chilli
1 desert spoon fish sauce
300ml coconut milk
100ml water
150g chicken breast fillets, cut into large dice
50g Chinese noodles
100g frozen peeled prawns, defrosted
100g bean sprouts, rinsed and drained
Instructions:
Put the Zingy Lime and Coriander Soffritto into a saucepan with the ginger, chilli and fish sauce. Cook gently for a couple of minutes. Add the coconut milk, water and chicken and bring to the boil. Simmer gently for 5 minutes, and then add the noodles and cook for 10 minutes.
Check the seasoning and add the prawns and bean sprouts. Simmer for a minute and serve garnished with chopped coriander and a couple of large prawns (still complete with their shells on). Serve with rice.
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Michel Roux’s updated cookbook is a nifty enyclopedia of all the sauces, marinades, emulsions and dressings you need to enhance your cooking, and take dishes to new heights of yumminess.
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