Fragrant Asparagus, Chicken and Prawn Laksa

So much goodness packed into a bowl – asparagus, chicken, prawns and egg – not to mention all those yummy herbs and spices. This makes a truly luscious light meal.

			  Fragrant Asparagus, Chicken and Prawn Laksa

Serves: 4

Cooking time: 10-12 minutes


  • 2 bunches thick asparagus spears, woody ends removed
  • 1 tablespoon oil
  • 1 small onion, chopped finely
  • 3 garlic cloves, crushed
  • 3 tablespoon prepared Laksa paste (see Tip)
  • 1 litre well flavoured fish or chicken stock
  • 6 Kaffir lime leaves, shredded finely
  • 2 tablespoons fish sauce
  • 400g can coconut cream
  • 12 large green prawns, shelled
  • 2 tablespoon lime juice
  • Salt, pepper, sugar to taste
  • 200g rice vermicelli noodles, blanched
  • 1 cup bean shoots
  • 200g poached chicken, shredded (see Tip)
  • 4 eggs, hardboiled and halved
  • 3 spring onions, sliced diagonally
  • Crispy fried shallots Vietnamese mint leaves, coriander leaves, lime wedges and sliced chillies to serve (see Tip)


  1. Cut asparagus spears into 6cm lengths. Bring a saucepan of water to boil and cook asparagus until just tender and still bright green, about 2 minutes. Remove asparagus immediately from water and set aside.
  2. Heat oil in a large saucepan and fry onion and garlic for 2 minutes. Add Laksa paste and cook, stirring, for 2 minutes. Add stock, lime leaves and fish sauce. Bring to boil and simmer for 5 minutes.
  3. Stir in coconut cream and bring to a gentle simmer. Add prawns and allow to cook for 1 minute. Remove prawns from broth and set aside. Season broth with fish sauce, lime juice, salt, pepper and sugar.
  4. To serve, divide cooked noodles between four warmed serving bowls. Arrange bean shoots, chicken, asparagus and prawns in bowl. Ladle hot broth into bowl and top with halved eggs, spring onions, crispy shallots, mint, coriander and lime wedges. Serve immediately


  • Laksa Paste and crispy fried shallots are available from Asian grocery stores.
  • Try variations using thin egg noodles, fish balls and BBQ pork slices,
  • Use left over cooked chicken (roast or BBQ) instead of poaching chicken.
  • For a delicious vegetarian alternative substitute fried tofu puffs and button mushrooms for chicken and prawns and use a well-flavoured vegetable stock and vegetarian Laksa or curry paste.
  • For extra flavour fry prawn shells and heads in oil, then discard shells and use oil to cook onion and garlic in recipe.
  • For extra heat add a sliced birds eye chilli or a dash of Sambal Oelek to simmering stock.
  • For this recipe to be gluten free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.

Recipe provided by the Australian Asparagus Council

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