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10-Minute Curry Laksa

10-Minute Curry Laksa

By RempapaPublished on 24 September 2024This fragrant, comforting bowl of laksa from Rempapa uses ready-made vibrant turmeric and lemongrass curry paste for a speedy cheat – slurp-ready in no time. For a vegetarian version, replace the prawns with tofu and the fish sauce with vegetarian fish sauce, or use vegetable stock in place of the water.
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Time and servings

10 minsTotal time
2Servings
10 minsCooking time

Ingredients

  • 2 nests dried rice vermicelli noodles
  • 1 tbsp coconut or vegetable oil
  • 2 heaped tbsp Rempapa Peranakan Turmeric & Lemongrass Curry Paste
  • 200ml coconut milk
  • 2 tsp fish sauce, or to taste
  • 100g raw king prawns
  • 1 boiled egg, halved
  • 2 coriander sprigs, leaves picked
  • 2 Thai basil sprigs, leaves picked
  • 1 tbsp Rempapa Red Hot Sambal Tumis Chilli Paste, to serve

Method

  • Step 1

    Put the rice noodles in a heatproof bowl and cover with freshly boiled water. Cover and leave to soak until softened.

  • Step 2

    Meanwhile, hea the oil in a pan over a medium heat. Add the spice paste and fry for 5 mins, until fragrant.

  • Step 3

    Stir in the coconut milk, 250ml water and bring to a simmer. Season with fish sauce to taste.

  • Step 4

    Add the prawns and reduce the heat to gently poach, about 3-4 mins.

  • Step 5

    Drain the noodles and divide between serving bowls. Pour over the hot laksa broth then top with the prawns, egg, coriander, basil and chilli paste to serve.