10-Minute Curry Laksa
By Rempapa
Published on 24 September 2024
This 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. 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.