Prawn and Chicken Laksa - Thermomix Recipes from Steph

Prawn and Chicken Laksa


25g Lemon Grass

1 large Onion, quartered

4 Garlic Cloves, peeled

8 Macadamia Nuts

1 small Red Chilli, to taste

5g Curry Powder

25g fresh Ginger, peeled and halved

5g Turmeric

5g Cumin Seeds

15g Coriander, leaves & stalks

15g Shrimp Paste

50g Coconut Milk

20g Butter, or Ghee


400ml Coconut Milk

10g Lime Juice

10g Brown Sugar

10g Fish Sauce

150g Chicken Stock, or water with

chicken stock cube

8 Kaffir Lime Leaves, split or 1 tsp of

leaves from jar/tin

2 small Bok Choy, roughly chopped

80-100g Chicken, small cubes

150-200g Prawns, shelled

Salt to taste


300g fresh Egg Noodles

100g dried Rice Noodles


100/120g fresh Bean Sprouts

A few Coriander leaves, roughly



Place all paste ingredients except butter into TM bowl and grind for 10 seconds on

speed 7.

Scrape down sides of bowl with spatula and grind for 10 seconds on speed 7.

Scrape down sides again and also remove any paste from inside of the lid. Add the

butter and cook for 8 minutes at 100°C on speed 1.

Add the sauce ingredients except the bok choy, prawns and chicken. Cook for 15

minutes at 100°C on speed 1.

Add cubed chicken and roughly chopped bok choy and cook for 7 minutes at 100°C

on Reverse + speed 1.

Place noodles in separate large bowls and cover with boiling water, then cover the

bowl. You can increase/reduce the quantity of noodles depending on how many you


Check to see if the chicken is almost cooked. Add prawns to TM bowl and cook for

4-5 minutes at 100°C on Reverse + speed 1.

Transfer laksa to large covered serving bowl or warming dish. Stir noodles with fork

and place noodles into 4 medium or 6 small serving dishes. Add the cooked laksa

and sprinkle bean sprouts and coriander on top.

1st Prize Recipe by Trish Edwards, Consultant, WA

1 Comment »

  1. avatar Kathy Says:

    I made this for dinner tonight. It was yummy!!! and smelt divine while cooking

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