Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
| Ingredients | Preparation |
|
1 tbsp oil ¼–½ cup good quality laksa paste 2 cups coconut milk 3 cups stock (chicken, fish or vegetable) 12 large green prawns, peeled, deveined and butterflied 250g small green prawns, peeled, deveined 400g fresh thin rice noodles 1 tbsp good quality fish sauce 1 lime, juiced 100g bean sprouts 2 tbsp fried shallots 2 spring onions, thinly sliced Handful freshly picked herbs (coriander, Vietnamese mint) 1 long red chilli, thinly sliced |
1. Heat a large saucepan or wok over medium high heat, add oil and fry off the laksa paste for a few minutes until fragrant. Add coconut milk, stir, reduce heat and simmer for 10 minutes. 2. Meanwhile, place noodles in a large heatproof bowl and pour over boiling water. Set aside for a few minutes, then drain. 3. Add stock to laksa and bring back to the boil, add noodles and all of the prawns to the saucepan. Simmer gently for 2 minutes until prawns are just opaque. Remove laksa from heat. Adjust flavouring with fish sauce and lime juice. To finish 1. Divide noodles between four deep soup bowls. Ladle soup and prawns over and garnish with bean sprouts, shallots, spring onion, fresh herbs and sliced chilli. |
