Coconut prawn laksa
By OcadoLife
Published on 06 January 2022
Creamy, crunchy, fiery and fragrant, this Asian soup is all about taste and texture. Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 200 g of folded thai rice noodles
- 1 tbsp of yellow thai curry paste, or nyonya paste (this is hotter than yellow curry paste)
- 600 ml of chicken or fish stock
- 1 tbsp of coconut cream, optional (it makes the laska creamier)
- 1 tsp of palm sugar or soft brown sugar
- 1 red pepper, cut into thin strips
- 150 g of sugar snap peas, shredded
- 200 g of beansprouts
- 31 g of fresh coriander, roughly chopped
- 30 g of fresh mint leaves
- 2 limes, zest and juice
- 4 spring onions, (finely chopped)
- 80 g of roasted peanuts, finely chopped
- 400 ml of full-fat coconut milk
- 2 tbsp of fish sauce
- 360 g of fresh king prawns
Method
Step 1
Place the rice noodles in a large bowl, cover with boiling water and set aside.Step 2
In a large saucepan, add the curry paste and cook on a high heat for 30 secs. Add the coconut milk, stock, fish sauce, coconut cream and palm sugar, and bring to the boil.Step 3
Add the red pepper, sugarsnaps and prawns to the broth, simmer for 2 mins until the prawns are just cooked, then remove the pan from the heat.Step 4
Drain the noodles and divide among four bowls, along with a handful of beansprouts.Step 5
Add the coriander and mint to the laksa broth, then spoon into each bowl.Step 6
Top with lime zest and juice, spring onions, peanuts and some extra herbs.