Prawn Laksa
This laksa recipe is the perfect cold weather warmer, with a chilli kick and lots of texture!
Ingredients
- Olivado avocado cooking oil
- ¼ cup store bought laksa paste
- 1 tsp minced ginger
- 1 punnet cherry tomatoes
- 750 ml fish stock
- 400 ml Chantal Organics coconut milk 1 tin
- 1 tsp brown sugar
- 2 tsp fish sauce
- Juice of 1 lime
- 250 g vermicelli noodles
- 400 g prawns peeled and deveined
- 2 cups bean sprouts
- ½ cup Superb Herb coriander
- 1 long red chilli thinly sliced
- Superb Herb Mint to serve
- Lime wedges to serve
Instructions
- Heat a drizzle of oil in a large pot, then add the laksa paste and ginger, cooking out for 2 minutes or until fragrant. Stir in the tomatoes, then add the stock and coconut milk. Add the brown sugar, fish sauce and juice of 1 lime, stir, then cover and bring to the boil.
- Remove the lid, then add the noodles and simmer for 4 minutes or until noodles are al dente. Add the prawns and simmer until the prawns turn pink.
- Divide mixture between 4 bowls. Top with bean sprouts, coriander, mint and sliced chilli. Serve with lime wedges if desired.
Tried this recipe?Let us know how it was!
How much cold water please
Hi Louise,
Good spotting! We weren’t meant to have extra water there. You should have enough liquid with the broth and coconut milk (I’ve tweaked the recipe now).
Just a tip, make sure to eat it straight away as the noodles tend to absorb the liquid if left sitting too long. Otherwise you can prepare all the elements in advance, reheat the broth and add the noodles just before serving.
Enjoy!