*Dairy-Free, Gluten Free, Sugar Free, Soy Free, MSG free (if using my laksa paste recipe), Low Carb. Option

Serves 4-6


  • 2 tbsp Coconut or Peanut Oil (if you can tolerate peanuts)
  • 4 tbsp Laksa paste. (My recipe here – http://www.fitnessfoodie.com.au/?page_id=1851)
  • About 16 large prawns, shells removed
  • 2 cooked chicken breasts , shredded roughly
  • 400ml coconut milk
  • 300ml chicken stock (homemade is great if you have some on hand)
  • 4 heaped cups fresh beanshoots, blanched and drained. (Double this quantity OR just add more vegies such as 4 baby bok choy, quartered lengthways  if you are going the low carb. option and omitting the noodles, or are just wanting more vegetable content.)
  • 400g dry noodles cooked and drained or about 4 cups of cooked fresh noodles. (My favourite so far have been sweet potato noodles, but there are many gluten free choices; http://www.thekitchn.com/glutenfree-asian-noodles-121367  )
  • Finely Chopped Coriander or spring onion and red chilli for garnish


  • Heat oil in a large non-stick wok or fry pan
  • Cook spice paste until fragrant, add prawns and stir-fry until they change colour (indicating they are cooked).
  • Add shredded chicken and stir through
  • Keeping pan hot, add the coconut milk and chicken stock
  • Turn off heat and set aside whilst you prepare the beanshoots and noodles.
  • Place the noodles followed by a large pile of beanshoots in each bowl (or just beanshoots)
  • Return your Laksa soup mix to the heat and then when very hot (but not boiling), remove form heat and pour evenly into the bowls
  • Enjoy!!

Superbly Simple Singapore Laksa