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  • Writer's pictureAttracta Roach


Coconut and spice are a favourite in our household. So making a soup/meal with coconut milk and chilli goes down really well, especially on a cold night. I find Malaysian laksa easy to make and gives us a hit of the flavours we like, especially if you use a premade paste. Why wouldn’t you make it easy for yourself by using a paste? You and your family might like to give this curry a try.


I tbsp. sesame seed oil

400g chicken breast, cut into strips

200g prawns, peeled and deveined

2 x 450g Coconut milk

Laksa paste

1 carrot, sliced

¼ broccoli, cut into florets

250g mushrooms, sliced

250g green beans, sliced

Half red capsicum

Ramen Noodles

1 -2 cloves of garlic, crushed

1 red chilli paste, thinly sliced

Bunch of coriander, chopped

Serves: 4


  1. Heat the sesame seed oil in a large saucepan over a medium-low heat.

  2. Cook the chicken for 2 -3 minutes. Then add the carrots and the broccoli and cook for a further 2 minutes before adding the mushrooms.

  3. Stir everything and cook for a minute before adding coconut and laksa.

  4. Bring to the boil and then reduce the heat.

  5. Break the noodles into small lengths. Add the noodles, beans and prawns.

  6. Simmer for 3 - 4 more minutes, mixing regularly. Then add the garlic, the capsicum and half of the coriander.

  7. Cook for 1 more minute.

  8. Serve in large soup bowls. Sprinkle the remaining coriander.

Now, all you need is to sit in a comfy armchair beside an open fireplace, while lapping up your laksa, but you don’t need this setting to enjoy this soup.

Have an earthly passionate weekend,

Attracta & the earthly passion team

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