Prawn Laksa
Ingredients
- Laksa Paste ⓘ
- 1 teaspoon ground coriander ⓘ
- 1 teaspoon ground cumin ⓘ
- 1 teaspoon ground turmeric ⓘ
- 1/2 red onion, chopped ⓘ
- 1 cup coconut milk
- 1/2 tablespoon fresh ginger, finely minced ⓘ
- 4 garlic cloves, crushed
- 2 sticks lemongrass, finely chopped ⓘ
- 2 red chilies, seeded ⓘ
- 4 tablespoons shrimp paste (rule of thumb tbs per person) ⓘ
- Soup
- 1/2 tablespoon peanut oil ⓘ
- 400 ml coconut milk
- 1 fresh lime, the juice of ⓘ
- 500 ml chicken stock, a big pinch of brown sugar (vegetable stock for vegetarians and vegans) ⓘ
- 1/2 tablespoon fish sauce ⓘ
- 300 g yellow wheat noodles (or egg noodles) ⓘ
Instructions
- Laksa Paste:.
- Start your blender and add the above ingredients one by one until you have a smooth paste.
- Soup:.
- Have your wok ready, on a high flame, and pour a little peanut oil, then add the paste, cook it briskly for half a minute, add the stock, brown sugar, coconut milk, fish sauce, lime juice and bring to the boil then reduce the heat and simmer for a further 10 minutes.
- In the meantime bring to boil water in a pot for your noodles, cook for 2 minutes, drain and set aside.
- Add the prawns/shrimps into the soup, stir until cooked (shouldn't take more than 1 minute), add the cilentro leaves, the bean sprouts then the noodles, give it a good stir, add salt if desired and more chili flakes if you want it really spicy, and serve into bowls.
Nutrition & Diet Analysis (per serving)
750
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).